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Baked Tuna Croquettes

3/25/2013

5 Comments

 

Croquetas de atún horneadas

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Ingredients

  • 2 cans of tuna
  • 5 potatoes, peeled, cooked and mashed
  • 1/2 can of mushroom condensed soup
  • 2 tsp olive oil
  • 1 clove garlic
  • 1 medium onion, chopped
  • 1/2 cup parsley, chopped
  • salt and fresh pepper
  • 1/2 cup seasoned whole wheat bread crumbs
  • 1 egg, whisked

Ingredientes

  • 2 latas de atún
  • 5 papas, cocidas y en puree
  • ½ lata de crema de champiñones
  • 2 cucharadas de aceite de oliva
  • 1 ajo
  • 1 cebolla mediana, cortada en pedacitos
  • 1/2 taza de perejil
  • Sal y pimienta
  • 1 taza de migajas para empanizar
  • 1 huevo

Preparation
Preparación

In a large bowl, mash potatoes with the can of mushroom soup, salt and pepper. Set aside.

Saute the garlic, parsley and onions in olive oil on low heat with some salt and pepper and cook for 2 minutes. Add the mixture of the mashed potatoes and tuna and mix well. 

Preheat oven to 450°. Get the mixture and form into croquettes. Place on waxed paper. 

Dip each croquette in egg and then breadcrumbs and place on a parchment lined cookie sheet. Spray generously with oil spray. Bake in the oven about 15 minutes, or until golden.
En un recipiente para mezclar, mezcle las papas, la crema de champiñones, sal y pimienta. Convierta en puree.
Sofría el ajo, perejil y cebollas en aceite de oliva con un poco de sal y pimienta. Cocine aproximadamente por 2 minutos. Agregue la mezcla de las papas y el atún y mezcle bien.

Precaliente el horno a 450° 

Con la mezcla forme croquetas. Sumerja cada croqueta en huevo batido y luego en las migajas para hornear. Hornee por aproximadamente 15 minutos hasta que estén doradas.
5 Comments

Tuna Lasagna Roll Ups

3/12/2013

13 Comments

 

Rollitos de lasaña con ensalada de atún

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At our house we love tuna salad, however we get sometimes tired to eat it as sandwich. Trying to get creative, I decided to try the tuna salad on lasagna rolls. The family loved them, so here it is the recipe.

A nosotros nos encanta la ensalada de atún, sin embargo a veces nos cansamos de comerla en sándwiches, así que me ingenie estos rollitos de lasaña y a la familia le encantaron.

Ingredients

  • 1 box lasagna 
  • 3 cans tuna
  • 1 can of peas and carrots
  • 1 can corn
  • Mayonnaise
  • Mozzarella cheese
  • Parmesan cheese

Ingredientes

  • 1 caja de lasaña 
  • 3 latas de atún
  • 1 lata de chicharos (arvejas) y zanahorias
  • 1 lata de maíz
  • Mayonesa
  • Queso mozarela
  • Queso parmesano

Preparation
Preparación

Mix together the tuna, peas, carrots, corn with mayonnaise. Set aside
Boil the lasagna noodles until they are soft (so you can roll them later)
Pre-heat oven. Place parchment or wax paper on a baking sheet.
Place the lasagna noodles on the baking sheet. Put some mozzarella cheese and then place some of the tuna mixture on it. Roll them and cover them with more cheese.
Bake the rolls for 12 minutes, cover with parmesan cheese. Serve with veggies.

Mezcle el atún, chicharos, zanahorias, maíz y la mayonesa. Deje reposar
Cocine las hojas de lasaña (para que los puedan hacer en rollitos)
Precaliente el horno. Cubra una bandeja de hornear con papel pergamino (para hornear).
Coloque las hojas de la lasaña en la bandeja para hornear. Cúbralos con queso mozarela, y la mezcla del atún. Haga rollitos y ponga más queso mozarela sobre ellos.
Hornee por 12 minutos, al servir espolvoree con queso parmesano. Sirva con vegetales.


13 Comments

Non-candy Easter Egg Hunt

3/11/2013

2 Comments

 
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Easter is that time of the year again. Kids are looking forward not only to decorate the Easter eggs, but also to participate in the fun activities that take place all over the country.

The Easter Egg hunt is a very fun activity that keep kids entertained. In previous years the eggs were filled with candy and sweets. But as the rates of childhood obesity and other diseases associated with obesity increases, there are more parents, teachers and educators that want to provide different options instead of the candy.

Here are some ideas of things you can use to fill up the eggs instead of candy.
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  • Erasers
  • Character Band-Aids
  • Socks
  • Stickers
  • Temporary tattoos 
  • Mini Bubbles
  • Bouncy Balls
Other things you can use for your Easter Baskets are
  • Play-doh
  • Crayons
  • Chalk
  • Pencils
  • Coloring books
Yes, they might still get some candy, but at least there is plenty of healthy options available. 
What are you going to be putting on your kids baskets this year?
2 Comments

Broccoli,eggs and mushroom cups

3/5/2013

15 Comments

 

Copas de broccoli, huevos y champiñones

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Ingredients

1 teaspoon of olive oil to cook mushrooms
1 cup of cooked broccoli
5 eggs 
1 cup shredded mozzarella cheese
½  cup of mushrooms

Salt and Pepper, to taste

Ingredientes

1 cucharada de aceite de oliva para cocinar los   
   champiñones
1 taza de brócoli cocido
5 huevos
1 taza de queso mozarela rallado
½ taza de champiñones
Sal y pimienta al gusto

Preparation
Preparación

Preheat the oven to 375F 

Heat a little oil in a large skillet. Sautee the mushrooms until they are soft, about 5-6 minutes. Set Aside.

In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, broccoli, cheese and salt and pepper

Divide the mixture evenly among the muffin cups. Bake at 350 degrees for about 20-23 minutes, or until it's well set and a tester/toothpick inserted in the center comes out clean. Let them cool off before removing them from the muffin pin

En una sartén con aceite de oliva  cocine los champiñones hasta que estén dorados, aproximadamente por 5-6 minutos.

En un recipiente bata los huevos hasta que estén bien mezclados. Añada los champiñones, el brócoli, queso rallado y la sal y la pimienta

Ponga en un recipiente para muffins la mezcla. Hornee a 350 grados por aproximadamente 20-23 minutos o hasta que un cuchillo salga limpio. Deje enfriarlos antes de removerlos del recipiente de muffins.


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15 Comments

Brown rice and bean salad #lentrecipes

2/24/2013

13 Comments

 

Ensalada de arroz cafe y frijoles

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Salad
Ensalada

Ingredients

1 cup cooked  brown rice, cooled to room temperature
1 can of black beans, drained and rinsed
1 can kidney beans, rinsed and drained
1 cup corn
1 small onion cut in pieces
1 red pepper cut in pieces
handful of chopped cilantro

Ingredientes

1 taza de arroz café cocido, enfriar a temperatura ambiente
1 lata de frijoles negros (colados y secos)
1 lata de frijoles pintos (colados y secos)
1 taza de maíz cocido
1 cebolla pequeña cortada en pedazos pequeños
1 chille campana cortado en pedazos pequeños
Cilantro cortado en pedazos pequeños


Dressing
Aderezo

Ingredients

1/3 cup olive oil
1/4 cup apple cider vinegar
1 garlic clove, minced
1 teaspoon salt
2 limes, juiced
Dash each of cumin, cayenne, chili powder

Ingredientes

1/3 taza de aceite de oliva
1/4 taza de vinagre de manzana
1 ajo
1 cucharadita de sal
2 limones exprimidos
Comino, pimiento cayena, chili al gusto


Preparation
Preparación

Dice all the vegetables to a small size. In a large bowl, combine all of the salad ingredients and toss.
Mix all the ingredients for the dressing and then pour over the salad. Toss to coat.
Chill the salad for at least 2 hours before serving to let the flavors blend.
Corte todos los vegetales en pedazos pequeños. Combine todos los ingredientes de la ensalada y mezcle. Combine los ingredientes del aderezo y ponga el aderezo sobre la ensalada. Mezcle bien. Deje enfriar por 2 horas antes de servir para que los sabores estén combinados.
13 Comments
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Copyright My life is a journey
  • Lifestyle
  • Weight Loss/Healthy Living
  • Contact me
  • Disclosure
    • Privacy Policy
  • About me
    • Colombia
  • Network and other affiliations