Saturday, January 9, 2010

Mmm....Dinner and Football

This is my first post of the year...thought it would be one about when I expect in the year to come, but I have not gotten my thoughts organized on that instead you get to hear about the dinner we made tonight that was oh, so good...

We were originally going to have chili dogs and tater tots...but I woke up wanting something more healthy so we went with Tuna Burgers, Sweet Potato fries, and a spinach casserole.

The Tuna Burger is easy...we put our tuna steak in the food processor and then add this seasoning mix from Emeril, on the bun we put his soy mayo also.

Emeril's Burger Seasoning

2 ½ tablespoons paprika

2 tablespoons table salt

2 tablespoons garlic powder

1 tablespoon onion powder

2 teaspoons black pepper

2 teaspoons ground mustard

1 teaspoon cayenne pepper

Combine all ingredients in a mixing bowl and stir to blend thoroughly. Store in an airtight container. Use 2 to 3 teaspoons per pound of ground beef, turkey, or chicken.

Dried herbs, such as basil, thyme, oregano, marjoram, or sage may also be added depending on the flavor profile desired.

Soy Mayo

1/4 cup plus

1 1/2 teaspoons soy sauce

1/4 cup sugar

3/4 cup mayonnaise

In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon or grilled tuna.)

Then we did this Creamy Spinach Casserole that is just awesome

Creamy Spinach Casserole Recipe

Creamy Spinach Casserole Recipe
Photo by: Taste of Home

100% would make again

Rich and comforting, this savory spinach casserole will be a welcome addition to the table. You'll will love the short prep time and decadent taste. Annette Marie Young - West Lafayette, Indiana

This recipe is:


  • 10 Servings
  • Prep: 10 min. Bake: 35 min.


  • 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 package (8 ounces) Kraft Philadelphia® - Cream Cheese – Light, cubed
  • 1/2 cup fat-free milk
  • 1/2 cup grated Parmesan cheese
  • 4 cups herb seasoned stuffing cubes
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry


  • In a large bowl, beat the soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach.
  • Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 10 servings.

Nutrition Facts: 2/3 cup equals 205 calories, 8 g fat (4 g saturated fat), 25 mg cholesterol, 723 mg sodium, 25 g carbohydrate, 3 g fiber, 9 g protein.

Creamy Spinach Casserole published in Healthy Cooking October/November 2008, p41

Here is my photo...

Now, I just pray that these Eagles figure out what the hell their doing wrong so they can turn this game around...

1 comment:

  1. Uh oh.......well.... Ummmm.....

    Maybe they figured it out after they lost?

    Sorry about that. LOL I'da preferred they whooped the Cowboys, but...oops, didn't.

    Dinner looks pretty dang good, I gotta say.
    Unfortunately, I don't own a blender or a food processor or a mulcher. ;-)
    The good news is I like my tuna broiled with lemon. Boring but true!