I spent Sunday in the Kitchen prepping things for the week.
I ran the Jalapenos thru the food processor; put them in a ziplock bag; press them flat (about 1/8th inch); seal and freeze. I break off a piece to make fresh salsa whenever I need it.
The 3 tomatoes that were too soft for much of anything, I through into a ziplock bag; sealed and threw into the freezer. I’ll pull them out for a sauce or soup some day. Frozen tomatoes are easy to peel and taste good in various recipes (not salsa).
Then, as I’ve too much to do the rest of the week, I made a double can tuna salad and stored it in a mason jar. Recipe below. I love tuna salad. I can put it on a cracker for a quick snack; make a sandwich with lettuce, tomatoes; put a scoop atop a salad for extra protein. I’ve also take a cup and mix in some kind of binder like panko, ground oatmeal or flax (grind them in a coffee grinder); quinoa flakes.etc.; form into patties and fry in olive oil. Oh, The salad lasts about a week, but it also freezes well which when thawed is good to make patties not as a salad. Yum.
I also put some navy beans in the crock pot to cook. They are so handy for an impromptu humus, a pureed soup, chicken chili, mashed for a quesadillas, scattered atop a salad. They also freeze well, although then they are only good for soup or to mash.
2 Cans Water packed Albacore Tuna well drained
2 Stalks Celery finely minced
3 small dill pickles minced
1 cup or minced bell peppers any and all colors (green, red, yellow…)
1 medium carrot (optional – I like lots of veggies) minced.
dash of cayenne (optional – I like spicy)
2 Tbs Mayonnaise
2 Tbs spicy mustard
Mix well; store firmly packed in tall mason jar. Lasts about a week.