Creole Tuna Portobello Melts

Source: Bumblebee.com

Ingredients:

• 1 can (12 oz.) BUMBLE BEE Bee Chunk Light Tuna, well drained
• 8 medium Portobello mushroom caps
• 1 tablespoons olive oil
• 4 tablespoons butter, divided
• 1/2 cup EACH finely chopped red bell pepper, carrot and onion
• 2 teaspoons Creole or Cajun seasoning
• 2 cups soft breadcrumbs (2 slices bread)
• 1 cup shredded Mexican-blend cheese

Directions:

Preheat broiler. Brush tops of mushroom caps with 1 tablespoon oil and place on a baking sheet. Broil until almost tender, 3-4 minutes per side. Place cap-sides down on baking sheet. Meanwhile, in a medium skillet, heat 2 tablespoons butter and saute the pepper, carrot and onion until softened, about 5 minutes. Stir in the Creole seasoning and remaining 2 tablespoons butter; stir until melted. Remove from heat and stir in the breadcrumbs until well coated. Gently mix in the tuna. Fill mushroom caps with tuna mixture and top with 2 tablespoons cheese each. Broil until cheese melts.

Other Tidbits:
Makes 6 Servings

Chicken-Fajita Tostadas

Source: MarthaStewart.com

Ingredients:

• 2 medium onions, thinly sliced
• 2 bell peppers (ribs and seeds removed), thinly sliced
• 1 box (10 ounces) frozen corn kernels
• 1 cup prepared fresh salsa
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 cups shredded cooked chicken breast
• 4 corn tortillas (6-inch)
• 1/2 cup shredded sharp cheddar

Directions:

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Other Tidbits:
Serves: 4
Prep: 10 minutes
Total: 45 minutes

Chicken Stir-Fry Wraps

Source: MarthaStewart.com

Ingredients:

• * 1 1/2 Pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
• * Coarse salt and ground pepper
• * 2 Tablespoons olive oil
• * 1 large onion, halved and thinly sliced
• * 1 large red bell pepper, ribs and seeds removed, thinly sliced
• * 3 garlic, minced
• * 1 1/2 Teaspoons grated peeled fresh ginger
• * 1/4 to 1/2 Teaspoon red-pepper flakes
• * 3 Tablespoons soy sauce
• * 3 Tablespoons rice vinegar
• * 1 1/2 Teaspoons cornstarch, mixed with 1 tablespoon water
• * 12 to 16 Boston lettuce leaves, (about 2 heads)

Directions:

1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.