Greek Yogurt Tuna Salad – Project Meal Plan (Video)

Chock-full of scrumptious veggies, then tossed in a deliciously creamy yogurt sauce, this recipe from Danielle over at Project Meal Plan is the tuna salad you never knew you needed! You can learn more about Danielle here, she is a woman after my own heart. She does most of the work on her blog, recipes, photos and videos, by herself, and I can truly appreciate the hard work and effort she puts into her wonderful site. I look forward to trying more recipes from her!

We checked out this recipe due to hubby’s aversion to mayo, and it’s definitely a keeper! He likes seafood, but has never been a fan of canned tuna until recently. We are trying to eat healthy lunches, and found that canned tuna is lower on calories, high in protein, minerals and Omega 3 fatty acids DHA and EPA. Finally, it’s budget friendly, which is a HUGE plus in my book!

I used my 8″ Chef’s Knife for this recipe. This is the knife that I use every single day, whether cutting though veggies, grapes, cabbage or watermelon, it’s perfect!

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Let’s jump right in!!

Ingredients

  • 2 stalks of celery
  • 1 cucumber
  • 1/2 red onion
  • 1 cup seedless red grapes, halved
  • 1 cup Smoked Almonds
  • 15-ounces chickpeas/garbanzo beans, drained, rinsed, skins removed
  • 14-ounces white albacore tuna, drained and flaked
  • 1 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper

Ingredients

Dice celery, cucumber and red onion.

Chop Almonds and halve grapes.

Whisk together yogurt, mustard, lemon juice, Worcestershire juice, salt and pepper.

Combine all ingredients, mixing well to incorporate.

Serve on lettuce wraps or pita bread. 

That’s it!  Such a quick, delicious and healthy lunch, I do hope that you’ll give it a try.  Please be sure to go visit Danielle over at Project Meal Plan to say hello!!

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Greek Yogurt Tuna Salad

Chock-full of scrumptious veggies, then tossed in a deliciously creamy yogurt sauce, this healthy and delicious recipe is the tuna salad you never knew you needed!
5 from 3 votes
Prep Time 10 mins
Cook Time 0 mins
0 mins
Total Time 10 mins
Course Lunch
Cuisine American
Servings 6 servings
Calories 392 kcal

Ingredients
  

  • 2 stalks celery
  • 1 cucumber
  • ½ red onion
  • 1 cup red grapes, halved
  • 1 cup smoked almonds
  • 15 oz chickpeas, drained, rinsed, skins removed
  • 14 oz white albacore tuna, drained and flaked
  • 1 cup plain Greek yogurt
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1.5 tsp Worcestershire Sauce
  • ¼ tsp Kosher Salt
  • ¼ tsp black pepper

Instructions
 

  • Dice celery, cucumber and red onion.
  • Chop Almonds and halve grapes.
  • Whisk together yogurt, mustard, lemon juice, Worcestershire juice, salt and pepper.
  • Combine all ingredients, mixing well to incorporate.
  • Serve on lettuce wraps or pita bread. 

Nutrition

Calories: 392kcalCarbohydrates: 33gProtein: 31gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 29mgSodium: 441mgPotassium: 743mgFiber: 9gSugar: 11gVitamin A: 98IUVitamin C: 6mgCalcium: 163mgIron: 4mg
Keyword lunch, salad, tuna
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Pressure Cooker Cold Start Yogurt – Amy + Jacky (Video)

Thick, creamy and delicious, this easy yogurt from Amy + Jacky is one of the easiest recipes you’ll ever make!! They are an adorable and very talented couple, you can learn more about them here. This is the first recipe of theirs I have tried, and also the very first yogurt I have EVER made. Their instructions were spot on, which is helpful when you don’t know what you’re doing! I have made it several times, and it is simply wonderful.

For this type of yogurt, you’ll need to use Ultra-filtered milk. Our family loves Fairlife, especially because being ultra-filtered, it is lactose free for those in our family who like milk, but are lactose intolerant. You will also need to use a yogurt that has active bacteria cultures, as we are not cooking this at all (that’s why it is called cold start).

Why bother making yogurt?

Is it worth it? Absolutely, yes! I figure out the cost in my area, and I can get TWICE the amount of yogurt for the price of one large container. That right there makes it worth it for our family. Plus, it is so easy and fresh, you can also freeze it in small quantities for smoothies, just be sure to save two tablespoons for your next batch, and then you will save even more money!

I am using my Deluxe Multi-cooker, as it is a pressure cooker, as well as a sous vide and slow cooker. Since I have found the whole milk to be the thickest and creamiest, that is what I am using today. You can certainly select a lower fat, but please be aware that it may change the consistency of your yogurt. Depending on how tangy you like the yogurt, you can set it between 8-10 hours. We set ours for 9 hours, and it was perfect. Okay, let’s jump right in!

Ingredients

  • 2 tablespoons yogurt with active bacterial cultures
  • One 52-ounce container Fairlife or other ultra-filtered milk

Instructions

Ensure that the pressure cooker’s inner pot is absolutely clean.  Add 2 cups of the milk to the inner pot.  Add the yogurt, whisk very well until incorporated.  Pour in the rest of the milk, and whisk again.

Cover and select YOGURT on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold START.

Once the timer is up, press CANCEL. Remove inner pot, cover with foil, and refrigerate for at least 4 hours.  Remove to separate containers; you can also freeze in small batches, and be sure to save two tablespoons of this yogurt so that you have the starter to make your next batch. 

Serve as is, or with berries and granola.

That’s it!  The best, creamiest yogurt, and so easy to make!  Please be sure to go and visit Amy + Jacky, and tell them I said hello!

SALE:  Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Pressure Cooker Cold Start Yogurt

Thick,creamy and delicious, this easy yogurt is one of the easiest recipes you'll ever make!!
4 from 1 vote
Prep Time 5 mins
Course Breakfast
Servings 1.5 L

Ingredients
  

  • 2 tbsp yogurt with active bacterial cultures
  • 52 ounces Ultra-filtered milk

Instructions
 

  • Ensure that the pressure cooker’s inner pot is absolutely clean.  Add 2 cups of the milk to the inner pot.  Add the yogurt, whisk very well until incorporated.  Pour in the rest of the milk, and whisk again.
  • Cover and select YOGURT on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold START.
  • Once the timer is up, press CANCEL. Remove inner pot, cover with foil, and refrigerate for at least 4 hours.  Remove to separate containers; you can also freeze in small batches, and be sure to save two tablespoons of this yogurt so that you have the starter to make your next batch. 
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Easy Parmesan Crisp Bowls – Taste of Home (Video)

Who knew it would be SO easy to make an edible bowl out of shredded cheese?! Not me, until I found this delicious recipe from Taste of Home. You can submit recipes to them, and I believe this one comes from Melissa Wilkes of Augustine, Florida. Two ingredients is all it takes, let’s jump right in!!

Ingredients

  • 2 cups shredded Parmesan cheese
  • 1/2 teaspoon coarsely ground pepper

For the Salad:

  • 2 romaine hearts, cut into bite-size pieces (about 6 cups)
  • 1 cup grape tomatoes, halved
  • 3/4 cup Caesar salad croutons, slightly crushed

For the Caesar Salad Dressing:

  • 1 cup mayonnaise
  • ½ cup grated Parmesan cheese
  • 1 tsp Dijon mustard
  • juice from 1/2 lemon
  • 1 tsp Worcestershire sauce
  • 3 chopped garlic cloves
  • ¼ tsp EACH salt and black pepper
  • 1 tsp anchovy paste

Instructions

Grate Two Cups of Parmesan Cheese and chop 3 cloves garlic.

Mix in 1/2 tsp Black Pepper into the grated cheese.

Heat small pan over medium heat for two minutes. Sprinkle 1/4 cup cheese mixture into pan, forming 6-inch circle.

Cook 1-2 minutes until bubbling and edges are nicely browned.

Use a turner to remove from pan. Immediately invert over small bowl; press gently to form bowl shape, cool.

For the salad:

Slice one cup cherry tomatoes.

Add 2 cups torn or chopped romaine lettuce to salad bowl.

Add tomatoes and 3/4 cup croutons to the lettuce. Now let’s make a Caesar salad dressing!

For the dressing:

Combine 1 cup mayonnaise, ½ cup grated Parmesan cheese, 1 tsp Dijon mustard, juice from 1/2 lemon, 1 tsp Worcestershire sauce, 3 chopped garlic cloves, ¼ tsp EACH salt and black pepper, and 1 tsp anchovy paste. Whisk well.

Serve salad in Parmesan bowls.

Enjoy!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Easy Parmesan Crisp Bowls!

This two-ingredient recipe is SO easy to make, and very tasty! You'll definitely want to serve your salad in this deliciously edible bowl!
No ratings yet

Ingredients
  

  • 2 cups Shredded Parmesan Cheese
  • ½ tsp black pepper

For the Salad:

  • 2 romaine hearts, cut into bite-size pieces (about 6 cups)
  • 1 cup grape tomatoes, halved
  • ¾ cup Croutons

For the Caesar Salad Dressing:

  • 1 cup mayonnaise
  • ½ cup grated Parmesan cheese
  • 1 tsp Dijon mustard
  • juice from 1/2 lemon
  • 1 tsp Worcestershire sauce
  • 3 chopped garlic cloves
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tsp anchovy paste

Instructions
 

  • Grate Two Cups of Parmesan Cheese and chop 3 cloves garlic.
  • Mix in 1/2 tsp Black Pepper with the grated cheese.
  • Heat small pan over medium heat for two minutes. Sprinkle 1/4 cup cheese mixture into pan, forming 6-inch circle. Cook 1-2 minutes until bubbling and edges are nicely browned.
  • Use a turner to remove from pan. Immediately invert over small bowl; press gently to form bowl shape, cool.
  • For salad, slice one cup cherry tomatoes. Add 2 cups torn or chopped romaine lettuce to salad bowl.  Add tomatoes and 3/4 cup croutons to lettuce.
  • For the dressing, combine 1 cup mayonnaise, ½ cup grated Parmesan cheese, 1tsp Dijon mustard, juice from 1/2 lemon, 1 tsp Worcestershire sauce, 3 chopped garlic cloves, ¼ tsp EACH salt and black pepper, and 1 tsp anchovy paste. Whisk well.
  • Serve salad in Parmesan bowls.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Easy Baked Cod – Downshiftology

I call this Easy Baked Cod, but the original recipe calls it Best Baked Cod. I have to say that it’s both the BEST and the EASIEST cod that I’ve ever made! I found this recipe from Lisa over at Downshiftology. You can learn more about Lisa here. What I seem to be finding more and more is that people who create blogs are in some kind of flux. They may be leaving a job, suffering from burnout, or a mix of things and they are looking for a creative outlet. Reading about Lisa, I find that this is also in part what happened with her, and I am so glad that she chose this outlet to share with everyone. Her recipes are wonderful and her blog is very helpful, with lots of great tips to help us get in and out of the kitchen. I’m really looking forward to learning more about her, and check out some more of these wonderful recipes!!

This is one of the easiest recipes I’ve thrown together, and the cod came out perfect, full of flavor, very flaky and delicious. Let’s jump right in!

Ingredients

  • 4 6-ounce cod fillets
  • 3 tablespoons softened butter
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 2 tablespoons chopped parsley, chives, thyme or other herb (I used chives)
  • 1/2 teaspoon paprika
  • 1 lemon thinly sliced
  • salt and pepper to taste

Instructions

Preheat your oven to 400⁰ F/200⁰ C.

Slice the lemon, press the garlic and chop your herbs.

In a small bowl, mix together the butter, olive oil, garlic, chives, paprika, salt, and pepper.

Lay one slice of lemon for each filet onto your stone or baking pan.  Place one filet on top of each lemon, then spread the butter mixture on top of each filet. Place one more lemon slice on top of filet and butter mixture.

Bake in the oven for 13-15 minutes, or until the cod reaches 145⁰ F/63⁰ C.  Remove from oven, pour juices over cod prior to serving.

That’s it! This recipe was super easy to put together, and was very delicious. Please let me know if you give this a try!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for March, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Easy Baked Cod

This is a truly delicious baked cod dinner! Full of flavor, flaky, buttery, with just the right amount of garlic, this will be a hit with everyone!!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Servings 4 servings

Ingredients
  

  • 4 6 oz Cod fillets
  • 3 tbsp softened butter
  • 1 tbsp olive oil
  • 3 cloves garlic
  • 2 tbsp chopped parsley, chives, thyme or other herb
  • ½ tsp paprika
  • 1 lemon, thinly sliced
  • salt and pepper, to taste

Instructions
 

  • Preheat oven to 400⁰ F/200⁰ C.
  • Slice the lemon, press the garlic and chop your herbs.
  • In a small bowl, mix together the butter, olive oil, garlic, chives, paprika, salt, and pepper.
  • Lay one slice of lemon for each filet onto your stone or baking pan. Place one filet on top of each lemon, then spread the butter mixture on top of each filet. Place one more lemon slice on top of filet and butter mixture.
  • Bake in the oven for 13-15 minutes,or until the cod reaches 145⁰ F/63⁰C.  
  • Remove from oven, pour juices over cod prior to serving.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Air Fryer Rotisserie Pork Tenderloin – Jennifer Banz (Video)

Pork tenderloin is so easy to make, especially in the air fryer. Tender, juicy, and also keto friendly! I found this recipe from Jennifer over at https://jenniferbanz.com.  You can learn more about Jennifer here. From what I’ve read, she has followed a low carb diet for @ 10 years, and has lost @ 70 pounds!! Her recipes look healthy and delicious, and since she seems to love her Air Fryer as much as I love mine, I am sure I will find some more amazing recipes!!  I hope that you will check her out, and please tell her hello from me as well.

Let’s jump right in!!

What you’ll need:

  • 1-pound whole pork tenderloin
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon dried thyme
  • 2 cloves garlic, pressed
  • 1 Tablespoon oil (I used olive oil, Jennifer uses Avocado)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

First, press your garlic. 

Next, in a prep bowl, combine the garlic powder, cumin, oregano, thyme, pressed garlic, oil, salt and pepper, mixing well. This is the rub for the pork.  Yum!!

Placing your tenderloin on a cutting board, spread the rub all over the meat, being sure to coat all sides.

Put the meat on the spit, and lock into place. 

Place spit into Air Fryer. Set to AIR FRY for 20-22 minutes, or until internal temperature reaches 145⁰F.

Be sure to use an Instant Thermometer to check the temperature!

Remove spit from Air Fryer with removal tool, and let meat rest 8-10 minutes.  Remove spit from tenderloin, slice and serve.

That’s it!  It was DELICIOUS.  Also, now that I know it’s also keto friendly, I can make this for some time (in the future) when I invite my friends over, knowing that this will be a healthy (and delicious!) addition to the menu. 

Of course, I think this will be added to my monthly menu rotation for the family.  Let me know if you make this, and please do go check out Jennifer’s recipes over at https://jenniferbanz.com. Let’s make great food together!

Link to original recipe: https://jenniferbanz.com/air-fryer-pork-tenderloin

Air Fryer Rotisserie Pork Tenderloin

Pork tenderloin is so easy to make, especially in the air fryer. Tender, juicy, and also keto friendly!
No ratings yet
Prep Time 5 mins
Cook Time 22 mins
Resting Time 10 mins
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 pound pork tenderloin
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp dried thyme
  • 2 cloves garlic, pressed
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper

Instructions
 

  • Press garlic cloves. In a prep bowl, combine the garlic powder,cumin, oregano, thyme, pressed garlic, oil, salt and pepper, mixing well.
  • Placing your tenderloin on a cutting board, spread the rub all over the meat, being sure to coat all sides.
  • Put the meat on the spit, and lock into place. 
    Place spit into Air Fryer. Set to AIR FRY for 20-22 minutes,or until internal temperature reaches 145⁰F.
  • Remove spit from Air Fryer with removal tool, and let meat rest @ 8-10 minutes.  Remove spit from tenderloin, slice and serve.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Garlic and Bacon Green Beans – Julia’s Album (Video)

One of the reasons I started this blog was so that I could keep track of my favorite recipes AND food bloggers in one place, and another is to show all of you how my favorite recipes can be made easier if you are using the right products.  Julia over at https://juliasalbum.com is one of my favorite food bloggers, as her recipes involve LOTS of comfort food.  You can learn more about Julia here.

This recipe, however, is not just great food, it is keto friendly!  Green beans are, apparently, lower in carbs than some vegetables, which seems to make them a perfect addition to any low carb meal.  At least, I believe it does, but I am still learning about all of this. If you know better, then by all means, enlighten me!  At any rate, I love this wonderful and easy recipe, and I think you will, too. 

Let’s jump right in!!

What you’ll need:

  • 1-pound fresh green beans
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4-6 garlic cloves
  • 6 slices of bacon

Instructions

Boil water in Dutch oven; add trimmed green beans and ½ teaspoon salt. Cook on medium-low heat for 5 minutes. Drain the beans, set aside.

Cook bacon in Air Fryer for 14 minutes.  Cool, and cut into pieces. 

Peel and chop 4-6 cloves of garlic (depending on your garlic preference).

Melt butter in a large skillet on medium heat, along with olive oil. Add chopped garlic and sauté for about 30 seconds. Add in green beans and bacon pieces. Sauté on medium heat for about 1 minute, stirring to combine.

That’s it!  These are a family favorite, and I hope they becomes yours as well.  Please let me know if you give these a try.  Please do check out Julia’s recipes over at https://juliasalbum.com. Let’s make great food together!

Link to original recipe: https://juliasalbum.com/garlic-and-bacon-green-beans/#recipe

Garlic and Bacon Green Beans

Green beans with garlic AND bacon?!?!  Yes, please! This wonderful recipe is so easy to make, keto friendly, and simply delicious.  Try it tonight! 
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Servings 4 servings

Ingredients
  

  • 1 pound Fresh green beans, rinsed and trimmed
  • ½ tsp kosher salt
  • 1 tbsp garlic-infused canola oil or olive oil
  • 1 tbsp butter
  • 4-6 cloves garlic
  • 6 slices bacon

Instructions
 

  • Boil water in Dutch oven; add trimmed green beans and ½ teaspoon salt. Cook on medium-low heat for 5 minutes. Drain the beans, set aside.
  • Cook bacon in Air Fryer for 14 minutes.  Cool, and cut into pieces. 
  • Peel and chop garlic.
  • Melt butter in a large skillet on medium heat, along with olive oil. Add chopped garlic and sauté for about 30 seconds. Add in green beans and bacon pieces. Sauté on medium heat for about 1 minute, stirring to combine.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!