I should be grateful

I should be grateful that Miss G likes my modified tuna burgers but it was a case of "leave some for me, that's Monday and Wednesday's lunch!". As I mentioned in my last post it was time to "just do it" and work out an entire week of meals for the family.

As I like to fly by the seat of my pants with most meals - probably because after all these years, I'm in a cooking rut, it felt like I was chained to the computer as I slaved away on my spreadsheet. Why the organization? My reasons aren't to do with comp prep or anything like that - I am hoping that I spend less on my weekly groceries - my tendency is to run out to the shops at the last minute and pick up dinner stuff as well as other items that "I think we may need" (aka stuff that we DON'T need).

As well as the lamb cutlets I made, I also did a really nice chilli, made a new version of the Paleo Tuna Burgers I blogged about last year as well as create a special something for Shelley and Nicole. Nicole gave me the best 40th presents, some chocolates she had melted into the shape of a male member (she also has boob moulds I am told!). Well, it was great because my husband who can't keep his hands off chocolate, could not come at licking these phallic treats. I think that it's the only chocolate that I've been given that I was able to eat all by myself in my own good time!

Here's the recipe for Tuna Burgers, not quite Paleo, but taste better in my opinion.

One big can of tuna in springwater, thoroughly drained

1/4 cup of linseeds/flax seeds partially ground

dash of teriyaki marinade

one onion in very fine dice (I used food processor)

1 egg

2 tablespoons unprocessed bran

3 tablespoons oats (partially ground)

Mix everything together and compress into egg rings or burger moulds. Cook and slide out of moulds. This lot made 7 decent sized patties.

Guess who's having tuna burgers and a big fat salad tomorrow for lunch???

Paleo Tuna Patties

By popular request:

1 big tin tuna in springwater, drained
2-3 egg whites
shallots
semi dried tomatoes, the fat free kind
coriander (if you want Thai flavours, a smidge of tomato paste and basil if you want Italian style)
chilli (if you like more kick)
diced capsicum
20 g flax seeds (linseed) ground
sea salt and pepper to taste

Mix the whole lot together and make patties - I make them in egg rings and get about 9-10 patties out of each lot. Obviously once I have em in the egg rings I cook them until browned on each side. One patty from memory is mainly protein and in the order of about 75 calories. I have been having two of these on top of a big green salad with lots of other vegetables added to said salad. If you want to keep the Italian theme going, add a splash of 4 star balsamic vinegar.

Hope that helps everyone out!