Last week I found a ham on sale and picked it up. We ate and ate ham. We had potato and ham soup, ham with collards I had frozen from our New Year's Supper, ham by itself for a snack, and ham sandwiches. I am hammed out! :) I still put three small bags in the freezer with the ham bone for future meals. That $11.00 has served us well as I have striven to stretch our groceries to the max!
Then I cooked a whole, organic chicken that I found on sale for just under $6.00 a while back. I had it stored up in the freezer for a rainy day. heehee! Little did I know it would really get used on a rainy day! :) We ate chicken noodle soup for two or three meals, and half of that chicken is in the freezer to use for a future casserole that will provide another two meals. Now I am chickened out, but eating healthy and frugally can be done!
Today, I wanted something different and easy for lunch. I just didn't want to make a mess. I spied a can of tuna tucked away on the lazy susan, and I reeled that fish in. It was mine for the fixin'! I have always loved tuna salad, and, surprisingly, my children do too! I prefer it on soft, white bread, but we ate our last slice of bread yesterday. ( I guess I need to get in the kitchen tomorrow and see if I can whip up a loaf since I really don't want to go to the store in the midst of this horrible flu season.) We ate it with soda crackers which happens to be my second choice anyway. :)
I'm sorry I didn't pretty it up more, but by the time I got through throwing it together, my sugar had dropped too low, and I was trembling like a leaf. I was just ready to eat!
Now, you have to remember that I am a southern cook. I don't come from a fancy background, and I cook like I was taught...southern, simple, country....:) There is nothing fancy in this salad, but I will tell you the secret to good tuna salad is the salt. If enough is not used, the salad is always going to taste bland and flat.
1 large can of tuna packed in water
1/4 -1/2 cup mayonnaise, depending on how creamy you prefer. Use plain yogurt for a low-fat option.
1 stalk of celery, chopped
4 oz. dill relish or 1 large dill pickle, diced
1 boiled egg, chopped
salt and pepper to taste, remember to use enough salt
Combine ingredients in a bowl and serve right away or store, covered, in the refrigerator. Serve on a sandwich or with crackers.
Mmm! It is so good! I don't eat it often, but I love it when we do! Happy mixing, and....
Until we meet again, may you be blessed!