Tuna Salad Wrap
1 can (5 ounces) light water-packed tuna, drained and flaked
1 celery rib, finely chopped
1/4 fat-free mayonnaise
1/4 teaspoon pepper
2 whole wheat tortillas (8 inches), room temperature
1/2 cup shredded lettuce
1 small carrot, shredded
4 slices tomato
2 slices red onion, separated into rings
1 hard-cooked egg, sliced
In a small bowl, combine the tuna, celery, mayonnaise and pepper. Spoon tuna mixture down the center of each tortilla. Top with lettuce, carrot, tomato, onion and egg.
Roll up tightly; secure with toothpicks.
Serves 2
Mini Cheesecakes
1 cup graham cracker crumbs
3/4 cup plus 2 tablespoons sugar, divided
3 tablespoons butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
1 teaspoon vanilla
3 eggs
1 cup whipping cream
2 cups blueberries
1 tablespoon lemon zest
Preheat oven to 325º. Mix graham crumbs, 2 tablespoons sugar and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups.
Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
Bake 25 to 30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
Beat whipping cream with mixer on high speed until stiff peaks from; spread onto cheese cakes. Top with blueberries and zest.
Variation: Garnish with strawberry jam and halved fresh strawberries or other fresh fruit.
Lemon Herbed Salmon
2-1/2 cups fresh bread crumbs
4 garlic cloves, minced
1/2 cup chopped fresh parsley
6 tablespoons grated Parmesan cheese
1/4 cup chopped fresh thyme or 1 tablespoon dried thyme
2 teaspoons grated lemon peel
1/2 teaspoon salt
6 tablespoons butter, melted, divided
1 salmon fillet (3 to 4 pounds)
Combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon peel and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside.
Pat salmon dry. Place skin side down in a greased baking dish. Brush with the remaining butter; cover with crumb mixture.
Bake at 350º for 20 to 25 minutes or until salmon flakes easily with a fork.
Makes 8 servings.
