Mediterranean Tuna Salad: from Denise Austin.com

Feel Full With This Quick Salad!

 

This tuna salad is full of protein and top-quality carbs, the kind that will keep you going all afternoon. And best of all, it's got a lot of flavor and is really filling.

Mediterranean Tuna Salad

Ingredients
2 cans (6 ounces each) water-packed tuna, drained
1 can (15.5 ounces) chickpeas, rinsed and drained
1 large red bell pepper, coarsely chopped
1 jar (4 ounces) marinated artichoke hearts, rinsed, drained, and coarsely chopped
1/3 cup coarsely chopped sweet red onion
10–12 kalamata olives, pitted and coarsely chopped
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 large garlic clove, crushed through a press

Preparation
Place the tuna in a medium bowl and flake with a fork. Add the chickpeas, bell pepper, artichoke hearts, onions, and olives. Toss to mix well. Add the lemon juice, oil, and garlic and toss until blended.

Makes 6 cups
Per 1 1/2 cups: 330 calories, 26 g carbohydrates, 26 g protein, 14 g total fat, 35 mg cholesterol, 5 g dietary fiber, 790 mg sodium
http://www.deniseaustin.com/newsletters/mediterranean-tuna-salad-recipe.aspx?xid=nl_DeniseAustinsMorningStretch_20120923

Spinach & Artichoke Dip

Spinach & Artichoke Dip From Olive Garden

Prep Time: 30 minutes
Cook Time: 30 minutes
Serving Size: 4

Ingredients:

2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
4 fresh artichokes
2 lemon, juice squeezed
2 tsp Salt

Procedures:

Preheat oven to 325ºF. PREPARATION WITH FRESH ARTICHOKES
BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
FOLLOW Dip Preparation steps below using fresh artichokes.DIP PREPARATION
MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
SPRINKLE top of heated dip with parmesan cheese.
Serve hot with grilled bread.