“What’s for dinner tonight?” Nick asked as I started pulling the ingredients out to start cooking.
“Ick. I’ll have leftovers.”
“No. You’ll try the Tuna Cakes. If you don’t like them, then you can find something else on your own.”
He ended up making himself a PB&J. He had already made up his mind that he wouldn’t like them before he even half-heartedly took a bite, and earned himself a lecture as a result. He has to try one bite, which he knows, but with an open mind. And he didn’t with these on Friday night, which is why he was left to his own devices. Madeline picked up the slack though, eating half of one like a champ.
During Lent, we’re not supposed to eat meat on Fridays. I always find it hard to reprogram myself for this every year. Invariably, I’m mid-bite of lunch before I realize, shoot, I’m not supposed to be eating this. This past Friday was no exception. Of course I can easily plan a day’s menu with no meat; for me, it’s remembering to plan ahead and not just eat on the fly. That’s when I forget.
So when I saw this recipe for Tuna Cakes in a recent issue of Kraft’s Food & Family, I figured it would be perfect for dinner. Well, for those of us that tried it anyway. A few simple ingredients that you just might have on hand already gets shaped into tasty little tuna cakes that are perfect for a light lunch or dinner. I served them with a little bit of mayonnaise and spicy mustard mixed together as a dipping sauce. I bet these would be great in a sandwich with a little melted cheese. Lent or not.
When I peeked into Madeline’s backpack to see what she was carting around with her, it was her Princess heels. I cracked up. Kind of reminded me of a single girl’s to-go bag. You know, when you’re heading out on a date with your guy, grab a lipstick and some heels and you’re ready for wherever the night takes you. Madeline is clearly ready. For anything. I’m honestly not a big fan of these types of shoes (she got three pairs for Christmas). I just think they’re not the safest things for little kids to be toddling around on, but she does love them, and I’ve got to say, she walks better in heels than some adults I know.
Recipe courtesy of Kraft Foods
2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese (I used sharp)
3/4 cup water
1 carrot, shredded
1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
MIX all ingredients. Refrigerate 10 min. HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet. FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.
Six servings. Per servings: 320 calories, 17g fat, 19g fiber