Page 36 - Amarillo Senior Link Magazine Summer 2021 - Online Magazine
P. 36

Thanks to United Marketstreets' Lifestyle Desk for their contribution
                                                           to Senior Link’s new recipe section.



                                       Who doesn’t love a no-cook dinner? Well, almost no-cook as we just wanted a slight
              RECIPE                   toastiness to this dish. It’s a spin on a true classic, easy on the wallet and jam-packed
                                       with flavor – sure to be a hit with your family for lunch meals or weeknight dinners.

              TUNA MELT                 WHAT YOU NEED


              BITES                     • 2 Thomas English 100-calorie muffins  • ⅛ c. dill pickles, diced
                                                                               • 2 Tbsp. Dijon mustard
                                        • 4 thin slices Cheddar cheese (about ½ oz.
                                          per piece)                           • ⅓ avocado, mashed
                                        • 6 oz. tuna packed in water           • ½ lemon, juiced
                                        • ½ small shallot, diced               • ¼ tsp. cayenne pepper
                                        • 2 celery stalks, diced



                                                                    HOW IT’S MADE                        SERVES 2
                                                                    Preheat oven to 400     Spoon onto English
                                                                    degrees.                muffins and top with a
                                                                    Cut English muffins in   slice of cheese.
                                                                    half.                   Place on baking sheet and
                                                                    Combine mashed          bake for 15 minutes or
                                                                    avocado, Dijon mustard,   until desired bubbliness is
                                                                    lemon juice, and cayenne.  reached.
                                                                    Add shallot, celery,
                                                                    pickles, and tuna.




                                       Recipe Author Note: Pick up a rotisserie chicken from the store, use up leftovers, or even
             RECIPE                    make a new batch in your slow cooker to make this easy dinner recipe the family will love.


                                        WHAT YOU NEED
             BBQ Chicken                • 8 tostada shells (or 8 corn tortillas,   • 1½ cups of your favorite barbecue sauce,

                                                                          divided
                                          brushed lightly with olive oil and
             Tostadas                     baked for 3-5 minutes per side,   • 2 cups extra sharp cheddar
                                          until crispy)
                                        • 3 cups cooked and shredded    • 3 green onions, very thinly sliced (optional)
                                          chicken




                                                       HOW IT’S MADE                                     SERVES 4
                                                       1. Preheat oven to 350°F. Lay   cheese (about ¼ cup on each).
                                                       out the tostada shells (or baked   4. Bake for 6 to 8 minutes, just until
                                                       tortillas) on two rimmed baking   the cheese is melted.
                                                       sheets.
                                                                                     5. Remove from the oven and
                                                       2. Combine the chicken and 1 cup   drizzle with the remaining ½ cup
                                                       of the barbecue sauce in a small   barbecue sauce. Sprinkle with
                                                       bowl and stir to coat.        green onions, if desired.
                                                       3. Divide the chicken between the
                                                       tostada shells and top with the


                                      This page is generously sponsored
                                            by United Marketstreet
      36   Amarillo Senior Link
   31   32   33   34   35   36   37   38   39   40