Ok, this is a ‘Take it Easy Tonight, Mommy’ dinner. Those are my favorite meals. It is also a, ‘What do I have in the pantry, fridge and freezer meal?’ I took plain old tuna and dressed it up with some spices and citrus, added some shredded carrot, and put it in a pita pocket with spinach. The spices in this make me want to make tuna more often – I usually don’t opt for tuna because it is on the boring side. Spicy tuna was one of those duh moments for me – in this house we put spices on everything else, why not tuna?
While I was leisurely making tuna salad I had some Alexia Sweet Potato Fries with Chipotle baking in the oven. These bad boys are so good. Who wants to make sweet potato fries when you can buy these?
To top off this leisurely evening, Victory was having a beer tasting night at Bestway. Free pint glass with a purchase! Follow Bestway on Facebook, Twitter, or Instagram to keep up on these and other happenings at Bestway Grocery.
In other news, we were out of school 3 hours early today due to sleet. The kicker though? They called this last night before any sign of weather actually fell from the sky and we are expected to get maybe an inch last time I checked. This means the grocery store bread and milk racks are empty right now. Can anyone from the South explain to me why this is the biggest need during a snow storm? Ah well, more time at home with my sick baby.
Spicy Tuna w/ Pita
1. Mix 1 pouch of tuna (or can) with 2 to 3 tablespoons mayo and 4 shredded baby carrots (or 1 small carrot). Add 1 teaspoon chili powder, 1-1/2 teaspoons ground cumin, 1 teaspoon ground pepper, and 1 to 2 teaspoons lemon or lime juice. Mix well.
2. Spread into pita, top with fresh spinach.
Bluebird Hill Art 