Ellie Kriegers Garden Tuna Melt Recipes

GARDEN TUNA MELT

Steps:

• Mix tuna, mayo, onion, green pepper and seasonings.
• Cover each of 4 bread slices with tuna mixture, 1 cheese slice and second bread slice.
• Spread outsides of sandwiches with additional mayo or softened butter.
• Cook in skillet on medium heat until lightly browned on both sides.

MEDITERRANEAN TUNA WRAP

Steps:

• In a medium bowl combine the tuna, onion, parsley, olives.
• In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine.
• Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.

TUNA CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
• Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.

BAGEL TUNA MELT

Steps:

• Preheat oven to 350F; have ready an ungreased baking sheet.
• In a mixing bowl, combine tuna, onion, pepper, mayo and worcestershire; taste and add salt and/or pepper if you wish.
• In the toaster, toast bagel halves; place all 4 on baking sheet.
• On a bagel half, place one slice tomato, then one-quarter of tuna mixture, then 1 slice cheese; repeat with other bagel halves.
• Bake for 5 minutes, or until cheese melts.
• If you wish, quickly broil to brown melted cheese.
• Note: if you like tuna melts real cheesy, use one slice of swiss AND one slice of mozzarella!

PORTOBELLO MUSHROOM TUNA MELT

Steps:

• Preheat the broiler.
• Brush the mushrooms with 1 tablespoon oil.
• Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.
• While the mushrooms are cooking, in a bowl, combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and remaining tablespoon oil.
• Remove the mushrooms from the oven.
• Divide tuna mixture among mushrooms, and spread evenly in caps.
• Top each with a slice of cheese, and broil until cheese melts, about 2 minutes.
• Top each mushroom with a tomato slice and 2 tablespoons greens.
• Serve immediately.

ELLIE KRIEGER'S CREAMY TOMATO SOUP

Steps:

• Heat the oil in a large soup pot over medium heat.
• Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Add the tomatoes, tomato paste, and chicken broth; bring to a boil.
• Decrease heat to med-low and simmer, stirring occasionally, about 15 minutes.
• Remove from the heat and allow to cool slightly, about 15 minutes.
• Working with about 1 cup at a time, puree the soup in a blender until smooth, then transfer the puree to another pot (alternatively, you can use an immersion blender).
• Stir in the cream, sugar, salt, and white pepper; taste and adjust seasonings.
• Serve garnished with the chives.
• 160 calories per 1 1/2 cup serving.

TARRAGON TUNA MELT

Steps:

• Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.
• Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and grated cheese.
• Spread one side of the remaining four bread slices with butter.
• Place bread slices, buttered side up, on top of the cheese.
• Heat a large griddle, on medium heat.
• Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices.
• Cook for about 3 minutes, or until nicely browned on one side.
• Carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned.
• Serve immediately.

GARDEN TUNA MELTS

Steps:

• Mix tuna, mayo, onion, green pepper, and seasonings.
• Cover each of 4 bread slices with tuna mixture, one slice of cheese and second bread slice; spread outsides of sandwiches with butter.
• Cook in skillet on medium heat until lightly browned on both sides and cheese is melted.

ELLIE KRIEGER'S SWEDISH MEATBALLS

Steps:

• Preheat broiler; spray a baking sheet with cooking spray.
• Place the bread in a food processor and process until fine crumbs form.
• Transfer the crumbs to a bowl and sprinkle evenly with the milk.
• Heat 1 tablespoon oil in a nonstick skillet over medium heat.
• Add in the onion and cook, stirring, until softened, about 5 minutes.
• In a big bowl, mix together the moistened bread crumbs, onion, beef, egg, nutmeg, 1/2 teaspoon salt, allspice, and black pepper to incorporate.
• Form mixture into 1/2-inch balls and place them on the prepared baking sheet.
• Broil about 5 inches from the flame, until browned and cooked through, 6-7 minutes.
• Heat the remaining 2 tablespoons oil in a medium saucepan over med-high heat.
• Sprinkle in the flour and whisk until the mixture is light brown and thickened, 2-3 minutes.
• Add in the beef broth and stir to incorporate.
• Bring to a boil; decrease heat to med-low, and simmer until thickened, about 5 minutes.
• Stir in the sour cream and the remaining 1/4 teaspoon salt.
• Add the meatballs and cook over med-low heat until heated through, about 5 minutes; taste and adjust seasoning if needed.
• Serve garnished with parsley.
• Serving: 5 meatballs and 3 T sauce; per serving-220 calories, 14 g total fat, 6 g carb, 1 g fiber.

ELLIE KRIEGER'S CHERRY-ALMOND-CHOCOLATE CLUSTERS

Steps:

• In medium bowl toss together almonds and cherries. Line baking sheet with waxed paper.
• Melt half of the chocolate in top of double boiler over slightly simmering water, on lowest possible heat setting. Stir chocolate frequently, making sure water in bottom pan does not touch top pan. Remove double boiler from heat. Stir in remaining chocolate until melted. Remove top pan and wipe water from bottom of pan; set aside To keep chocolate at the right temperature while making clusters, replace the simmering water in the bottom pan with warm tap water and place the pan of melted chocolate on top of the warm water.
• Stir fruit-nut mixture into chocolate. Spoon heaping tablespoon-size clusters of the chocolate mixture onto waxed paper-lined baking sheet about 1 inch apart. Refrigerate to cool and set, about 20 minutes. Store and serve at room temperature.