During my Thanksgiving prep last year, a box of Stove Top Stuffing found its way into my shopping cart. Truth be told, I like Stove Top just fine (I just happen to prefer homemade), but I always end up picking up a box just in case time runs short. And so it sat … now five months later … snickering at me from the pantry shelf. But what to do with it? Well, as luck would have it, the free Kraft Foods magazine arrived in my mailbox recently and I spied a recipe for Tuna Cakes, using, you guessed it, one box of stuffing. Two cans of tuna, shredded carrots and a few other ingredients later, and they were soon cooking away on the stove.
The first time I tried them, I thought, “Hey, not bad.” The second time, I though “eh.” By the third time I had them, for some reason, the vision of cat food came to mind. They weren’t bad, just nothing to write home about. Interestingly enough, on Kraft’s website, they were rated overwhelmingly high. But hey, at the very least, making the recipe accomplished two things: 1) it got rid of the box of stuffing and 2) gave me my ARF/5-A-Day contribution for this week. They can’t all be winners.
Now onto what everyone else served up…
Claire from Cooking is Medicine is up first this week with Corn Berry Muffins from Sara Foster’s cookbook, Fresh Every Day:
The Cookbook Junkie whips up the veggie-packed Spinach and Beef Stir-Fry this week:
Berries crop up again this week with Sarah’s Bitter Sweet Dipped Strawberries:
Laurie from Mediterranean Cooking in Alaska celebrates her birthday with Steamed Alaska King Crab and Spinach with Garlic and Preserved Lemon:
Sara from Cupcake Muffin joins us this week with the very unusual, but very healthy Artichoke Heart Chickpea Soup:
Mansi from Fun and Food finishes us off this week with her Beetroot Carrot and Peas Curry Over Steamed Rice:
Recipe courtesy of Kraft Foods
Prep Time: 10 min
Total Time: 26 min
Makes: 6 servings, two tuna cakes each
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
1/2 cup shredded carrots (I used a carrot, broccoli and cabbage mix)
1/3 cup KRAFT Mayo Real Mayonnaise (I used light mayo)
2 Tbsp. CLAUSSEN Sweet Pickle Relish
3/4 cup water
MIX all ingredients. Cover and refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over carefully.