Avacado Tuna Wrap

I saw this idea floating around on pinterest and decided to give it a try.  My son (who eats more than I do) and I both made the mix into a wrap.  There was more than enough for us to share lunch.

one can tuna
one ripe avocado
two hard-boiled eggs, yolk removed and whites diced
salt and pepper to taste
a small spoonful of mayonnaise, optional


Mash everything together in a medium bowl with a fork or potato masher.  Season to taste.
Serve as a wrap, sandwich, on toast, with crackers, or just eat with a spoon.

Banana Oatmeal Bread

I'm slowly building up my baking cupboard again and, thankfully, had what I needed to make this yummy bread for breakfast.  I made some changes from the original recipe and baked the "loaf" in a circle casserole dish that I used to mix the batter in, because that's all I have available in our hotel kitchen!  I served it up in wedge slices with some yogurt and we pretended we were eating cake!

1 1/4 cups all-purpose flour
1/3 brown sugar
1/2 tsp. baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp cinnamon
2 eggs, beaten
4 tsp canola oil
3 ripe bananas, mashed
1 cup oats

Preheat oven to 350F.  In a large bowl, stir together dry ingredients.  Add oil and eggs; mix thoroughly.  Add mashed bananas and oats to batter and stir until well combined.

Spray a loaf pan (or casserole dish!) with cooking spray.  Pour batter into pan and bake until top of loaf is firm to touch and springs back when lightly pressed, 40-50 minutes.  Remove from oven and allow to cool in pan for 5 minutes.  Flip out and cool on a wire rack for another 10 minutes.

BBQ Chicken Pasta

My family has been in the midst of an international move for the past month.  Hence the silence around here.  I have several recipes that I wanted to share, but didn't write them down before the movers came and packed up my cookbooks - so those will have to wait!  I still don't have my kitchen, but there's something a little romantic about trying to create good meals for my family in a minimally supplied hotel kitchenette (I broke down yesterday and bought a cheese grater!).  I made this tonight.  Not the most amazing thing ever, but still good and filling.  I love pasta, so I had no problem with the penne/sauce combo.  My husband thought it was a little strange.  

• 1 tablespoon extra-virgin olive oil
• 2 boneless skinless chicken breasts, cut into bite-size chunks
• 1 red onion, diced
• 2 cups water
• 2 1/2 cups chicken broth
• 1/2 teaspoon salt
• 12 ounces penne pasta
• 2/3 cup barbecue sauce
• 1/3 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
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• In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
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• In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed and the pasta is tender. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
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• Serve immediately and garnish with additional red or green onions and shredded cheese.