California-Style Tuna Melt

Source: Bumblebee.com

Ingredients:
4 slices bread, 8 thin slices French bread, or 4 (8-inch) flour tortillas, cut diagonally into halves
1/4 cup reduced-calorie mayonnaise or salad dressing
8 thin slices tomato
1 can (9 oz.) BUMBLE BEE Tuna, drained and flaked
1/2 cup chopped red onion
Alfalfa sprouts
3/4 cup cheddar cheese

Directions:
Toast bread if desired. Arrange pieces on a flat microwavable plate or tray. Spread with mayonnaise. Place 1 tomato slice on each bread half. Top with tuna, onion and some alfalfa sprouts, dividing evenly. Sprinkle cheese over bread. Cover with waxed paper. Microwave cook on High power for 2 to 4 minutes, or until sandwiches are heated through and cheese is melted, rotating dish once during cooking. Serve topped with avocado slices. Garnish as desired.

Other Tidbits:
Makes 4 sandwiches
Prep Time: 15 minutes

Javi’s Really Real Mexican Ceviche

Source: http://allrecipes.com

Ingredients:

• 4 pounds shrimp
• 1 pound scallops
• 6 large limes, juiced
• 1 large lemon, juiced
• 1 small white onion, chopped
• 1 cucumber, peeled and chopped
• 1 large tomato, coarsely chopped
• 1 jalapeno pepper, chopped
• 1 serrano pepper, chopped
• 1 bunch cilantro
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• ground black pepper to taste

Directions:
In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Other Tidbits:

This recipe is versatile, it can be used for either an appetizer or main course.

Prep time: 15 min.
Total: 1hr. 15 min.
Serves 12

Classic Mexican Guacamole

Source: MarthaStewart.com

Ingredients:

• 1 1/2 tablespoon finely chopped white onion
• 1 tablespoon finely chopped plus 2 Teaspoons fresh cilantro
• 1 1/4 teaspoons finely chopped seeded jalapeno
• 1/2 teaspoon coarse salt, plus more for seasoning if desired
• 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
• 3 tablespoon finely chopped seeded tomato

Directions:
With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately.

Other Tidbits:
Makes 1 1/2 cups

Tomato sauce

Source: The Sneaky Chef.com, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in KidsÆ Favorite Meals

Ingredients:

Makes about 4 cups sauce

• 1/4 cup extra virgin olive oil
• 1 onion, finely minced or pureed
• 1 clove garlic, finely minced
• 1/4 cup Orange Puree (See Make Ahead Recipe #2)
• 1/4 cup White Puree (See Make Ahead Recipe #4)
  
• 1 can, about 28 ounces, whole peeled tomatoes with liquid
  
• 1 6-ounce can tomato paste
  
• 1/2 teaspoon salt
  
• Freshly ground pepper

Directions:

Place oil in a deep saucepan over medium heat. Cook the onions and garlic until they are slightly translucent but not brown, stirring occasionally. Mix in the Orange and White Purees, tomatoes, and tomato paste and bring to a boil. Lower the heat and simmer for 15 to 20 minutes until sauce thickens. Transfer sauce to a blender and puree in batches, or use a handheld blender inserted directly in the pot to puree sauce.

Stir in salt and a few grinds of pepper, to taste. Use immediately or store covered in the refrigerator for up to 1 week, or freeze for up to 6 months.