Tuna Cannellini Bean Salad Recipe for One

Tuna cannellini bean salad is a great meal for those days when you just don’t feel like “cooking.” Maybe you got home late from work, or you’ve been out running errands all day, or it’s just too hot to fuss.  This meal requires nothing more complicated than opening a few cans, sprinkling some seasonings, and a little bit of chopping. Easy.

Everything comes straight from your pantry.  The beans are canned, the tuna is canned, and the only fresh ingredient you need is some scallions, and maybe the lemon juice. Even that isn’t essential; if you don’t have scallions, use onion instead.  If you’re out of fresh lemons, the bottled juice will do just fine.

If you do have the time and energy, this is a bit better with freshly cooked beans. The canned beans tend to be slightly mushy, and sometimes they’re a little salty.   If you go the dried bean route, use my quick soak method to speed things up.  If not, no harm, no foul.

The recipe is enough for two lunches or one dinner (depending  how hungry you are).  I usually find that I eat a whole 5 oz. can of tuna for lunch if I just make ordinary tuna salad, but adding the beans stretches it enough for two meals.

I’ve adapted it slightly from one of  Pierre Franey’s Sixty Minute Gourmet cookbooks. I reduced the quantity and eliminated the parsley (never had any use for parsley). This is not only better than sixty minutes, it only takes about ten.

Serve with some fresh fruit and you have a fast lunch in under fifteen minutes.  Add crusty bread to that and you have dinner.




Tuna Cannellini Bean Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Category: lunch

Cuisine: Meditteranean

one

Tuna Cannellini Bean Salad

Ingredients

  • 1/2 15 oz. can cannellini (white kidney) beans
  • 1 small scallion, chopped (or about 1 T chopped onion)
  • one small garlic clove, minced
  • pinch dried oregano
  • 3/4 tsp. red wine vinegar
  • 1 1/2 tsp lemon juice
  • 1T olive oil
  • salt and freshly ground pepper
  • 1 5 oz can tuna

Instructions

  1. Drain the beans and pour them into a small mixing bowl.
  2. Add the remaining ingredients (except the tuna).
  3. Drain the oil from the tuna, add it to the bowl and break it apart with a fork.
  4. Take a fork and spoon and toss everything together to combine the ingredients.

Tuna Cannellini Bean Salad Substitutions and Variations

  • add some capers
  • mix in some cherry tomatoes
  • try red onion instead of the scallions
  • serve over romaine lettuce
  • mix some greens (watercress, arugula, or one of those baby greens mixtures) right into the salad

 

More Cannellini Bean Recipes

White Bean Salad with Sun Dried Tomatoes

Lentil Bean Sausage Soup

Moroccan Chicken and Bean Soup




Strawberry Balsamic Grilled Cheese Sandwich

A great way to take advantage of fresh, local strawberries, this strawberry balsamic grilled cheese sandwich is an updated childhood classic meant for grownups. Don’t worry, it’s still wonderful comfort food!

I saw a similar recipe on social media and decided I had to try it.  They used blackberries, but I figured strawberries would work just as well, and I had just a few local summer strawberries left (since the season was delayed by wet weather).  The original post I saw didn’t specify what cheese to use.  The internet suggested a strawberry balsamic brie sandwich, but I didn’t have brie either.  So, I used smoked gouda instead. The gooey, melty, smoky gouda, the tart vinegar, and the sweet strawberries combine for a salty-sweet-tangy burst of flavor. Plus, some crunch from the grilled bread.

You can use the gouda, or brie, or probably any mild cheese that melts well for this. If you don’t have strawberries, use blackberries instead.  I made this with rye bread, but any crusty bread would work well. Ciabatta would likely be great (it makes wonderful grilled cheese sandwiches), because it absorbs the oil’s flavor and turns a beautiful golden brown without getting greasy.

There are lots of different opinions on how to grill cheese sandwiches (or toast them if you are in the UK).  Some butter the bread, others slather on mayonnaise (no  no no).  I prefer to just cook them in a mixture of butter and oil.  The oil has a higher smoking point than butter does (so it’s less likely to burn).  The butter adds extra flavor.




Strawberry Balsamic Grilled Cheese Sandwich

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Category: sandwich

Cuisine: American

one

Strawberry Balsamic Grilled Cheese Sandwich

An old classic American sandwich with a new, updated twist. This is not kid stuff, this sandwich appeals to grownups, while keeping the best part of "comfort food."

Ingredients

  • 3-4 strawberries, sliced
  • 1/2 tsp balsamic vinegar
  • 2 teaspoons oil (you can use neutral oil or olive oil)
  • 1 tsp butter
  • 2 slices crusty bread
  • 3-4 slices smoked gouda, brie, or other mild cheese

Instructions

  1. Put the sliced strawberries and the balsamic vinegar in a small bowl or ramekin. Stir to mix until the strawberries are coated.
  2. Heat the oil and butter in a small frying pan on low-medium heat.
  3. Once the oil/butter mixture is hot, build your sandwich - bread, then the cheese, then the strawberry mixture, then the second slice.
  4. Add the sandwich to the pan and cook for a two or three minutes. Turn and cook on the other side for another two or three minutes.

Strawberry Balsamic Grilled Cheese Sandwich Substitutions and Variations

  • use blackberries or raspberries instead of strawberries (blueberries might work too, but they’re harder to cut up)
  • try brie, goat cheese, or Monterey Jack instead of gouda
  • experiment with crusty breads such as ciabatta or a hearth loaf
  • toss in a few fresh basil leaves
  • add some black pepper to the strawberry/balsamic mixture

More Sandwich Recipes

Three Cheese Grilled Cheese Sandwich

Chicken Caprese Salad Panini Sandwich

Bacon Spinach Tomato Aioli Sandwich Recipe

Vegetarian Eggplant Sandwich for One Person




Cold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

Ever get stumped by what to do with leftover steak?  Steaks aren’t sold for one person, generally. The portions are too big!  It’s not enough for another steak dinner, and too much to toss without guilt.

You could make a steak sandwich, or try something a bit different and toss it into a steak salad. Add some veggies, goat cheese, and a homemade red wine vinaigrette and you’ve got a delicious dinner without any cooking.  Cold leftover steak salad is the perfect solution for hot summer days when the thought of turning on the stove is too much to bear.

This recipe is inspired by a steak salad on Food Network.  I liked the basic idea, but wasn’t about to buy three kinds of greens, extra red onions, or bleu cheese (since bleu cheese and I don’t get along).  I used just one kind of lettuce (green leaf) instead and swapped the bleu cheese for herbed goat cheese.

This is best with leftover steak (since it’s already cold), but you can pan fry a small piece if you want and let it rest (or chill in the fridge) while you do something else. Use the rest for a steak sandwich or in a stir fry.




 

Cold Leftover Steak Salad

Prep Time: 15 minutes

Total Time: 10 minutes

Category: dinner

Cuisine: American

one serving

Cold Leftover Steak Salad

A great way to use up leftover steak. It's also a good way to get dinner fast, or on a hot day, without cooking anything.

Ingredients

    Salad
  • 1 1/2 to 2 cups green leaf lettuce (or mixed greens)
  • 2-3 campari tomatoes, cut in wedges (or 4-6 cherry tomatoes)
  • sliced cucumber (about 1/4 cup)
  • one or two mini bell peppers, sliced
  • 1 oz. herbed goat cheese
  • 1/4 lb. leftover cooked steak, sliced thin
    Red Wine Vinaigrette Dressing
  • 2T red wine vinegar
  • 2 1/4 tsp lemon juice
  • 1/2 tsp honey
  • 1 small garlic clove, minced
  • salt and pepper
  • 1/4C olive oil

Instructions

  1. Add the greens, tomatoes, cucumber, and bell pepper to a medium-size bowl.
  2. Toss everything together.
  3. Add the goat cheese and the steak.
  4. Put the vinegar, lemon juice, honey, garlic, and salt and pepper in a small bowl or ramekin. Whisk together with a fork. Slowly add the oil, and mix everything together.
  5. Pour over the salad.

Notes

If you don't have leftover steak, pan fry it with salt, pepper, and a dash of Worcestershire sauce. Cook for 5-8 minutes until desired doneness (depending on how thick the steak is).

Cold Leftover Steak Salad Substitutions and Variations

  • Add a bit of Dijon mustard to the vinaigrette
  • Go for the bleu cheese if you like it
  • Use a handful of mixed greens (or make the entire salad with them)
  • Add half a sliced scallion
  • Saute some shallots and add them to the dressing

More Salad Recipes

Chicken Caprese Salad Panini Sandwich

Vegetarian Eggplant Sandwich for One Person

Chopped Israeli Salad for One Person

Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette

 




Cherry Tomato Basil Frittata

There are times when a simple recipe is just the thing. This cherry tomato basil frittata takes only a few minutes to prepare and only requires four primary ingredients (eggs, cheese, tomatoes, and basil).

Despite its simplicity, it’s full of flavor, even though it only has a few ingredients. You don’t necessarily have to fuss for hours or use a long list of twenty ingredients to get something delicious to eat.

The other nice thing is that it uses ordinary pantry/fridge staples you probably already have in your kitchen. No special shopping trip required!

This is adapted from a recipe I cut out from The New York Times (I think) long ago. I added the goat cheese, since I had a little bit left I wanted to use up. If you don’t have goat cheese, use something else. Any relatively mild cheese would do the trick.

I also reduced the servings, and adjusted the cooking time. The beauty of single servings is that it takes a lot less time to cook and prepare. The original recipe called for 6 eggs and a pound of tomatoes!

This is a great quick lunch, weekend brunch, or even breakfast. It only takes a few minutes to make, so it’s great when you’ve got a bad case of the “hungries.” Add a chunk of crusty bread and you’ve got a meal.




Cherry Tomato Basil Frittata

Prep Time: 1 minute

Cook Time: 7 minutes

Total Time: 8 minutes

Category: lunch

Cuisine: American

one serving

Cherry Tomato Basil Frittata

A quick, easy light lunch or weekend brunch that's ready in under 10 minutes.

Ingredients

  • 2 eggs
  • pinch salt
  • ground black pepper to taste
  • 1 T goat cheese
  • 4-5 basil leaves, torn into pieces
  • 1 T olive oil
  • 3-5 cherry tomatoes, cut in half

Instructions

  1. Break the eggs into a bowl, add the salt and pepper and mix together with a fork.
  2. Add the goat cheese and basil and stir gently.
  3. Add the oil to a small frying pan and heat on medium heat.
  4. Pour the egg/cheese mixture into the pan.Let it cook for 30 seconds to one minute, until the sides of the frittata start to set and look more solid. Pick up the pan and swirl it around so that the eggs cook evenly.
  5. Reduce the heat to low and cook for additional 3-5 minutes.
  6. Add the tomatoes, and gently remove the frittata from the pan with a spatula.

Substitutions and Variations for Cherry Tomato Basil Frittata

  • make it with mozzarella cheese or monterey jack instead of goat cheese
  • add some fresh spinach
  • use a pinch of red pepper flakes in addition to the black pepper
  • swap the plain goat cheese for herbed goat cheese
  • mix up the tomatoes: try one of those yellow/orange/red tomato blends

More Egg and Frittata Recipes

Frittata Recipe for One Person

Spinach and Egg Frittata

Shakshouka for One

Egg Chili Cheese Burrito Recipe




Fried Egg Burrito

Fridays are tricky. Sometimes, I want to make a big feast because the week is over.  Other times, I just want something quick and easy so I can relax. This fried egg burrito recipe is perfect for the days when I’m leaning toward the quick and easy side.

Fried egg burritos are also versatile. You can have them for breakfast, lunch, or dinner (make two).  And, they’re ready in about 10 minutes.  So, they’re well under the 15 minute meal threshold.



I added some Monterey Jack cheese to the eggs, then tossed in a bit of jalapeño pepper and topped that with some salsa and sour cream to serve.

Fried Egg Burrito

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 9 minutes

Category: entree

Cuisine: Mexican

one serving

Fried Egg Burrito

This fried egg burrito works as breakfast, lunch, or dinner.

Ingredients

  • 1T neutral oil, like canola
  • 2 eggs
  • 1T shredded cheese (Monterey Jack, or other mild cheese is best)
  • 1/4-1/2 tsp chopped jalapeño pepper
  • 1 soft flour tortilla
  • 1 tsp salsa
  • 1 generous tsp sour cream

Instructions

  1. Heat the oil in a small saucepan.
  2. Crack the eggs and add them to the pan.
  3. Once the egg whites start to turn white (about a minute or two), add the shredded cheese.
  4. Then, add the jalapeño pepper. Cover the pan and let it cook for a minute so the cheese melts.
  5. While the eggs are cooking, heat the tortilla. If you have a gas stove lay it on top of the burner grate, turn the flame on, and let it heat for a few seconds. Then flip it over and repeat on the other side. If you have an electric stove, turn a burner to medium heat, put the tortilla in a dry pan, and heat for a few seconds on each side.
  6. Place the hot tortilla on a plate. Remove the eggs from the pan with a spatula and lay them on top of the tortilla.
  7. Top with salsa and sour cream.

Substitutions and Variations for Fried Egg Burrito

Like any other burrito, this is endlessly customizable.

  • add some canned beans or refried beans
  • cook up some chorizo sausage
  • if you like it less hot, use bell pepper instead of the jalapeño
  • add a spoonful of chipotle peppers
  • top with guacamole

More Egg Recipes

Spinach and Egg Frittata for One Person

Shakshouka for One

Frittata Recipe for One Person

Spinach and Feta Cheese Omelette




Easy Canned Tuna Curry

There are some nights when you want dinner and you want it quick. This easy tuna curry can be made in just a few minutes. Just cut up a bit of onion, chop some garlic, grate some ginger, and open a can of tuna. Yes, canned tuna.

If you make extra rice in advance (as I usually do), you just have to heat that up and you have dinner. It’s curry in a hurry.

I adapted this recipe from Madhur Jaffrey’s Quick & Easy Indian Cooking. Her recipe made two or three servings, which I have reduced. She calls for fresh chopped cilantro (which I never have, so I used a bit of dried coriander, which is the same thing). If you do have the fresh version, use 1 to 1 1/2 tablespoons.

I have simplified the preparation a bit.  Rather than slicing the onions into rounds, I chopped them.  I grated the ginger with my microplane zester, instead of slicing it into strips; I didn’t want to bite down on big hunks of ginger! Besides, this way is faster.




Easy Tuna Curry

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Category: entree

Cuisine: Indian

one serving

Easy Tuna Curry

Canned tuna curry in a hurry. An easy quick dinner you can make in minutes.

Ingredients

  • 1 T canola oil
  • 1/2 small onion, chopped (about 2 tablespoons)
  • 1 small clove garlic, chopped
  • 1/2 teaspoon hot curry powder
  • 1 five oz. can tuna, packed in oil
  • 1/4 -1/2 jalapeño pepper
  • 1 teaspoon freshly grated ginger
  • pinch dried coriander
  • salt and pepper to taste

Instructions

  1. Heat the oil in a saucepan on medium-high heat. Once the oil is hot add the chopped onions and garlic.
  2. Stir the mixture in the pan until the onion starts to get brown.
  3. Add the hot curry powder and stir.
  4. Now add the tuna (make sure to use tuna in oil so it won't dry out),
  5. Reduce the heat to low, add the jalapeño, ginger, and coriander. Stir it all together.
  6. Add a little salt to taste (the tuna will be salty) and a generous grinding of black pepper.
  7. Mix that all in the pan and then spoon it out onto a plate.

More Quick Dinner Recipes

Easy Chicken Curry Recipe

Pan Fried Tilapia with Lemon Butter Sauce

Quick Dinner Recipes for One

Indian Fish Fillet in Yogurt Sauce

 

 




Bacon Spinach Tomato Aioli Sandwich Recipe

Mmmm bacon….We’re obsessed with it.  We have bacon appetizers, bacon cocktails, and even bacon ice cream.  And now, meet the bacon spinach tomato aioli sandwich, a slightly different twist on the tried-and-true BLT.

I made this with Trader Joe’s uncured bacon (which is delicious; get the bacon ends if you can and save some money).   I tend to use spinach far more than lettuce, because it’s more versatile. You can cook with it, as well as use it in salads.  So, I reached for that rather than lettuce.

Then, I added some mini bell peppers. The sweetness and crunch of the peppers makes a nice foil for the salty bacon.

Finally, I decided to ditch the standard mayo in favor of aioli (which is mayo with garlic, some lemon juice, olive oil, and a bit of cayenne pepper).

If you are ambitious, and want to make your own aioli from scratch you can do that.  It’s delicious, and freshly made mayonnaise is far tastier than the stuff in the jar.

On the other hand, it doesn’t keep nearly as well, and making (and eating) a whole batch is a bit much for one person. Of course, you can always use the leftover aioli for french fries (like they do in Belgium) or as a dip for crudités.

I like to take the jarred mayonnaise and then add fresh ingredients to brighten the flavor so it tastes a bit more like homemade. That way, there’s no leftovers to worry about.




Bacon Spinach Tomato Aioli Sandwich

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: sandwich

Cuisine: American

one serving

Bacon Spinach Tomato Aioli Sandwich

A new twist on the classic BLT. This is a bacon spinach tomato and aioli sandwich.

Ingredients

  • 2 or 3 slices of bacon
  • 2-3 slices of beefsteak tomato (or about five grape tomatoes, sliced in half)
  • 2-3 spinach leaves
  • 1 mini bell pepper (sliced)
  • 2 slices of bread (I used rye)
    Aioli Sauce
  • 1 small clove garlic, mashed
  • pinch kosher salt
  • 2 T mayonnaise
  • 1 1/2 tsp olive oil
  • 3/4 tsp lemon juice
  • pinch cayenne

Instructions

  1. Cook the bacon in a small frying pan.
  2. While the bacon is cooking, make the aioli sauce.
    Aioli Sauce
  1. Mash the garlic and salt together in a small bowl. Add the mayonnaise, then drizzle in the olive oil.
  2. Add the lemon juice and the cayenne. Whisk it all together thoroughly. Check the seasoning and add salt and pepper if needed. I'd go easy on the salt since the bacon is salty.
  3. Once the bacon is cooked, drain it on paper towels.
  4. Pile the bacon, spinach, tomato, and bell pepper on one slice of the bread. Spread the aioli on the other slice and put it on top of your sandwich.

Substitutions and Variations for Bacon Spinach Tomato Aioli Sandwich

  • Add more heat with sriracha instead of just cayenne
  • Chop some basil or cilantro and incorporate it into the aioli sauce
  • Make it a bit lighter by using half mayo and half Greek yogurt
  • Prepare the aioli in advance so the flavors have more time to blend

More Sandwich Recipes

Vegetarian Eggplant Sandwich for One Person

Three Cheese Grilled Cheese Sandwich

Peanut Butter and Cucumber on Rye

Egg Chili Cheese Burrito Recipe

 




No Cook Meals for One Person

It’s summer (at least in the Northern Hemisphere), the sun is calling, and even I don’t always feel like cooking. So, here’s a list of no cook meals for one person that require no boiling, sautéing, roasting or toasting! And, since there’s no cooking, you can make them all in less than 15 minutes.

Fruit and Vegetable Salads

mango cottage cheese and honeyCottage Cheese Yogurt and Fruit Salad

Healthy and easy to make. If you have frozen mango, you don’t even have to chop anything. Just defrost, pour everything into a bowl. Done!

 

strawberry spinach salad balsamic dressing feta cheeseStrawberry Spinach Salad with Balsamic Dressing and Feta Cheese

This salad is both colorful and tasty. The sweet fruit contrasts with the tangy cheese and the vinegar.

spinach and blueberry salad with feta cheeseBlueberry Spinach Salad with Feta Cheese and Walnuts

I liked the strawberry salad so much I decided to make a variation with blueberries and add some mushrooms and walnuts too.

 




Chicken and Fish Salads

These two require a bit of help from some leftover chicken or your local market to get a rotisserie chicken

asian chicken salad with cabbageSingle Serving Asian Chicken Salad with Cabbage Recipe

Colorful, slightly spicy, and appealing even when the heat spoils your appetite.

chicken salad with currantsChicken Salad Recipe with Greek Yogurt and Dried Currants

No mayo needed to make this chicken recipe. Instead it has Greek yogurt and currants (or raisins or even dried cranberries if you prefer).


Italian Tuna with Beans: 1 can white beans, 1 can tuna, 1/4 C chopped red onion, romaine lettuce, 1 sliced tomato, 1 small mini bell pepper, salt and pepper to taste.  Drain the beans, rinse, and pour into a bowl.  Add the tuna, and onion.  Mix together.  Serve on top of romaine lettuce with tomato and pepper.  Season to taste. Make dressing with 3T olive oil and 2T lemon juice. Pour over tuna.




Sandwiches

peanut butter and cucumber sandwich on ryePeanut Butter and Cucumber on Rye

I know this sounds weird, but it’s really good. My mom invented it. The cucumber gives it crunch and the peanut butter makes it salty and slightly sweet (if you use the sweetened kind). Make sure to use rye bread.

Italian Tuna Sandwich: one can of tuna (packed in olive oil), 2 tsp chopped red onion (or scallion), 1/2 tsp capers, olive oil to taste, 2 T lemon juice, 1 T basil leaves (chopped), plus salt and pepper to taste. Mix all ingredients together in a small bowl.  Eat as a sandwich, or serve with a green salad.

Turkey and Avocado Sandwich: Sliced deli turkey, sliced avocado, roasted red peppers, honey mustard on whole grain (or even better 7-grain) bread.  You can toast the bread if you like (even though that’s cooking, sort of.)

Tuna and White Beans: If the tuna/bean salad is too much effort, just mix tuna and beans with some olive oil. Put the mixture in a wrap or pita bread and add lettuce and tomato.

Platters

 
antipasto platter

Rosemary ham, goat cheese spread, crackers, olives, fruit, and a lovely glass of red wine.

Goat cheese spread: Take the goat cheese out of the fridge ahead of time to soften it. Add a bit of milk to make it more spreadable. Then roll it in ground almonds.

israeli breakfast

Israeli salad, pita bread, hummus, olives, and feta cheese. Or add some pickled herring.

 




Egg Chili Cheese Burrito Recipe

This egg chili cheese burrito  recipe is adapted from a Southwestern cookbook I bought long ago. Their recipe called for refried beans, and while I had beans, they were dry beans and hadn’t been soaked or refried, and I didn’t want to bother.  I did have tortillas (the ones I use as sneaky crepes). plenty of eggs, chilis, scallions, and cheese.

I decided to improvise with what I had ready to eat, rather than waiting for the beans to soak.  I was hungry, and didn’t want to fuss.

If you want to make the refried beans, you can use canned beans. If you have dried beans, and you have more time than I did that day, use the quick soak method to speed up the process.

To refry beans, just heat some bacon drippings in a pan, add cooked (or canned) pinto beans, plus some of the soaking liquid, cook them on high heat, and mash them up.  Turn the heat to low once the beans get thick and simmer until they’re soft.




Egg Chili Cheese Burrito Recipe

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: lunch

Cuisine: Mexican

one serving

Egg Chili Cheese Burrito Recipe

A quick egg chili cheese burrito recipe for one. Makes a great easy lunch.

Ingredients

  • 1 egg (or two if you're hungrier)
  • pinch salt
  • 1 tsp butter
  • 1/4 jalapeno chili
  • 1/3 scalion, chopped
  • 2 slices cheese (colby, chedder, Monterey Jack)
  • 1 tortilla
  • 1 tsp salsa

Instructions

  1. Heat the frying pan on medium-low and melt the butter.
  2. Gently beat the egg in a small bowl.
  3. Add the eggs, scallion, and jalapeno to the pan.
  4. Scramble the eggs with a fork and cook about a minute until the eggs start to hold together.
  5. Remove pan from heat.
  6. If you have a gas stove, turn the flame to medium-high. Holding the tortilla with kitchen tongs, put it directly over the flame, turning it after a few seconds. If your stove is electric, heat the tortilla in a skillet (without any oil or butter, until it gets hot).
  7. Place warm tortilla on a plate, spoon the egg chili mixture in the center, and top with cheese and salsa.
  8. Fold over the tortilla and serve (or, if you want to be more authentic, fold in each end of the tortilla, and then fold in half to make a package).

Egg Chili Cheese Burrito Variations and Substitutions

  • add refried beans (about 1/4 cup)
  • cut up a sausage, fry it, and add that to the burrito
  • swap the salsa for some spicy stovetop chili
  • vary the cheese; I used sharp cheddar, but Colby, Monterey Jack or Colby-Jack would work too

More Egg Recipes

Spinach and Egg Frittata for One Person

Frittata Recipe for One Person

Fried Egg Burrito

 




Cranberry Chipotle Turkey Enchilada

Thanksgiving is great, but finding new and different ways to use up the leftovers can be a bit of a challenge (and also an opportunity to be creative). I had an idea for a turkey cranberry chipotle turkey enchilada and went looking for cranberry chipotle salsa or even some cranberry relish.  The store had the salsa, but I didn’t want to buy a whole jar (and end up with more leftovers to use up). They also had relish, but I realized I’d never use it all up, so I created my own instead.

I took the last of the leftover turkey, some dried cranberries, and chipotle salsa to make cranberry chipotle turkey enchiladas.  A few weeks ago, those tortillas were “crepes“, but this time I decided to use them as intended on the package!




I used dried cranberries and added that to the salsa, but if you still have cranberry relish that would work beautifully too (or if you plan to have more turkey for another holiday). Or, bookmark this and use it next year.

It’s pretty simple. just warm up the turkey,  heat the tortilla in some oil, add the rest of the ingredients, and roll it up into an enchilada.

Cranberry Chipotle Turkey Enchilada

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: lunch

Cuisine: Tex-Mex

one serving

Cranberry Chipotle Turkey Enchilada

Cranberry chipotle turkey enchilada with shredded cheese and cabbage.

Ingredients

  • 3-4 craisins, chopped, or about 1/2 tsp cranberry relish
  • 1T chipotle salsa
  • 2 T cooking oil
  • 1 -2 slices of turkey, shredded
  • 1 tortilla
  • 1/4 C shredded mild cheese
  • 1 leaf cabbage (chiffonade)*

Instructions

  1. Mix the craisins (or the relish) and salsa together in a small bowl.
  2. Heat oil in pan and reheat the turkey. Once it's hot, remove the turkey and set aside.
  3. Put the tortilla in the pan, and cook 30 seconds or so per side, flipping with kitchen tongs.
  4. Return the turkey to the pan and top with the shredded cheese.
  5. Cook a minute or twp to melt the cheese.
  6. Remove the tortilla from the pan, add the cabbage, and top with the cranberry /salsa mixture.
  7. Roll it up to make an enchilada.

Notes

To make the chiffonade, just roll up the cabbage leaf into a cigar shape, and then slice pieces off the end. You'll end up with shredded cabbage.

Use a mild cheese, such as Monterey Jack.

Tools and Ingredients for Turkey Cranberry Chipotle Enchiladas

 


OXO Good Grips Box Grater
Much as I love my zester/microplane, there are some jobs that require a different tool. A box grater can slice or shred food better than a zester can. Use this to shred or slice cheese, carrots, onions, and potatoes or to coarsely grate citrus peels (use the microplane for finer results).

This particular grater comes with its own marked storage container, so you can measure while you’re grating and just make exactly the amount you need.


SilverStone Ceramic 8-Inch Deep Skillet, Chili Red

I don’t like the old-style non-stick pans, but I confess I am enjoying using my ceramic pan. I can make eggs, enchiladas, frittatas, and many other things without worrying about it sticking and it cleans up easily. So far, the coating has held up beautifully. I don’t have this exact pan, but if I had seen the red I would have gotten that one in a New York minute. Do keep the heat a bit lower than you would with a stainless steel pan, and be careful if you have a glass top stove.




 

More Cabbage Recipes

Quick Creole Cabbage and Sausage

Spicy Beef Noodle Soup

Single Serving Asian Chicken Salad with Cabbage Recipe

Small Batch Unstuffed Cabbage Rolls Recipe