Humbecue Tuna

Once the weather is warm enough to be outside most of the day, I rely on quick, effortless lunches. I do a couple different spins on tuna depending on what other ingredients I have around but this one is Tynsleigh’s favorite. Morgan had some for the first time last week and seemed to really enjoy it as well. Below is the recipe. Do you have any easy lunch ideas for me to try out? I’m always looking for new ideas!

Humbecue Tuna
1 can chunklight tuna in water
1 tbsp mayo
1 tbsp hummus (Arriba is my favorite)
1 tbsp barbecue sauce (Stubbs is my favorite)
Optional: jalapeño, red onion, avocado

Mix ingredients together. Serve on sliced bread or crackers.

WE EAT | crockpot bbq chicken

This recipe is on repeat at my house. Because it’s DELICIOUS. Also, because it’s so incredibly easy.

CROCKPOT BBQ CHICKEN 
serves 4 people

1 lb boneless skinless chicken breasts
1 cup Italian dressing
2 cups bbq sauce, plus more for serving
4 sweet potatoes
garnish: cheddar cheese, jalapeños, bbq sauce, steamed broccoli

Put chicken, Italian dressing and 2 cups bbq sauce in the crockpot. Cook on low for 5-6 hours or until fork tender. Use a fork to shred in the crockpot and mix in with the sauce.
When chicken has 1 hour left, preheat oven to 400 degrees F. Wrap sweet potatoes in aluminum foil and place in the oven for 1 hour or until tender.
Serve chicken over sweet potato with desired garnishes.

Sooo as I gear up for potty training this weekend, this will definitely be one of my go to’s over the next week! And yes, the girls love this also!

WE EAT | Fire-Roasted Tomato Soup

This is one of my absolute favorites. I grew up on pimiento grilled cheese and tomato soup (y’all are going to cringe but the canned stuff). I started my first garden in my mid twenties and had a surplus of tomatoes my first year - I’m still not sure why I thought it was a good idea to plant THREE tomato plants. As I was desperately searching for recipes that required tomatoes, I decided I’d try my hand at tomato soup. I remember thinking that it wouldn’t be as good as Campbell’s (lol!) but I’d give it a shot. The original recipe called for tomatoes, dried herbs and vegetable stock, and oh. my. word. Sooo much better than the canned stuff! I’ve tried a few variations over the years depending on how my tastebuds have changed but the basic concept has stayed the same.

It’s the beginning of April in Canada and the tomatoes from last summers garden are long gone. However, canned tomatoes are a great substitute and allow you to add in different flavor combinations that otherwise wouldn’t be available.

I LOVE the flavor of fire-roasted tomatoes but I don’t enjoy roasting and then peeling them. If I have fresh tomatoes then I use 2 pints of them along with 2 cans of fire-roasted tomatoes. If I don’t then I use a big can of diced tomatoes. You can’t go wrong either way! Sharp cheddar cheese and a fresh loaf of bread are delicious additions to the meal. Enjoy!


FIRE-ROASTED TOMATO SOUP
Servings: 4

1 tbsp olive oil
1/2 cup diced onion
3 stalks celery, chopped
2 tsp minced garlic
2 cans fire-roasted tomatoes, in their juice
1 can (20 oz) of diced tomatoes, in their juice
1/3 tsp red pepper flakes
1 tbsp Basil
1 tsp parsley
1 tsp salt
2 tbsp flour
2 cups vegetable stock

Preheat the Dutch oven over medium heat. Add in olive oil and onion. Cook 1 minute - onion will not be translucent. Add in celery and garlic, mixing occasionally. Cook 2 minutes. ***Note: I like the celery to have some crunch so that it gives the soup texture.

Add in the next 7 ingredients, mixing occasionally. Cook for 3-4 minutes or until mixture begins to boil. Add in vegetable stock to bring it to a soup consistency. Cover with a lid and reduce heat to simmer for 30 minutes. Serve warm.