Tuna Salad with Cucumber Chips (plus veggies with ranch) - Easy Keto Meal Prep
The holidays are over. It's time for my hardworking husband to return to his hectic schedule of working during the day and going directly to law school afterwards for evening classes. Luckily, this semester he was able to choose classes which all end by 8:30 pm!!! This is huge for us. I typically have to meal prep breakfast, lunch, and dinner for him. This semester we will be able to eat dinner together, a late 9pm-ish dinner. I'll definitely be posting some of these fantastic dinners soon. Today I made a batch of my lovely egg muffins, cut veggies with ranch dressing (scroll down for this recipe), and these lovely tuna salads with cucumber chips:
Tuna Salad with Cucumber Chips
Makes 4 salads
Ingredients:
2 cucumbers, washed
5-6 oz chopped romaine lettuce, washed
7oz canned albacore tuna, drained
1/2 cup mayo
2 tbsp dijon mustard
2 tbsp dill pickle relish (not sweet)
salt & pepper
Directions:
Place lettuce in the bottom of your prep dishes. Chop off ends and use peeler to stripe the skin of two cucumbers. Chop into bite size chips and place around the outside of the containers. Mix remaining ingredients and place in the middle of each container.
Veggies with Ranch:
I use hidden valley ranch packets and use 1 cup of mayo plus 1 cup of half & half to make the dressing/dip. I serve it in my lovely jelly jars with cut celery and green peppers. Creamy, crunchy, snacky.
***This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I am not a physician or nutritionist. Consult with a qualified physician before starting any diet, exercise, supplement, or anything else mentioned on this blog. ***
Tuna Salad with Cucumber Chips
Makes 4 salads
Ingredients:
2 cucumbers, washed
5-6 oz chopped romaine lettuce, washed
7oz canned albacore tuna, drained
1/2 cup mayo
2 tbsp dijon mustard
2 tbsp dill pickle relish (not sweet)
salt & pepper
Directions:
Place lettuce in the bottom of your prep dishes. Chop off ends and use peeler to stripe the skin of two cucumbers. Chop into bite size chips and place around the outside of the containers. Mix remaining ingredients and place in the middle of each container.
Veggies with Ranch:
I use hidden valley ranch packets and use 1 cup of mayo plus 1 cup of half & half to make the dressing/dip. I serve it in my lovely jelly jars with cut celery and green peppers. Creamy, crunchy, snacky.
***This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I am not a physician or nutritionist. Consult with a qualified physician before starting any diet, exercise, supplement, or anything else mentioned on this blog. ***
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