Tuna cucumber lettuce wraps

A little change from your basic tuna salad.

Make it a lettuce wrap!

2 cans white albacore tuna packed in water drained AND fork shredded

1/4 cup diced celery

1/4 cup diced scallions

1/4 cup chopped seeded small baby cucumber (skin on)

2T +mayonnaise 

1T miracle whip OR I tsp. Lemon juice

Several romaine lettuce leaves (rinsed and dried)

Pinch yellow mustard

Taste (if needed add pinch salt and pepper)

Break up tuna so it’s flaky and no chunks.  Add all ingredients and stir with fork to combine.

Add more mayonnaise if needed.  I don’t like my tuna watery.

Enjoy!

***Serve with crackers!

You can cube tomatoes around your lettuce wrap if you would like.

I used some pickled red beets and orange slices to garnish.

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Baked meatloaf! with potatoes and carrots.

1/14/2026

I totally enjoyed this meal tonight and instead of regular sweet onions , I used 1 tsp. Onion powder and 1/2 tsp. Garlic powder and 1/4 cup dried parsley, 1 tsp. Salt and no

Pepper.  Egg as usual

And slight amount of milk, s slight amount of water ( mixed with hands)and breadcrumbs.

Today I made a smaller meatloaf  using 1/2 lb. Ground beef and red skinned potatoes cut in half.  Carrots again because I do like carrots!

New photo for the new year.  Recipe and Ingredients the same just smaller amounts used.

All in one meal.  Baked meatloaf with white potatoes and carrots.

I love all in one meals.  Whether it is crock pot handy or in the oven the thought of putting several good ingredients in a pan or pot and coming out with a delicious, easy to do meal ranks top on my list of happy moments.  Call me crazy but finding meals to not only be healthy but also satisfying is not always easy and when you can put them all in one pan or pot I am one happy chick.  LOL  

This one was delicious.  We had leftovers so hubby had some the next day and me too!  Afterall meatloaf is healthy and this recipe had little bread crumbs so it was low in the carb area. The amount of ketscup was minimal so it was a good healthy choice in my book.  Enjoy and feel free to add anything else you'd like to this meatloaf.  I did not add the Worcestershire sauce(not a fav of mine).  And notice no eggs in this meatloaf and it held together perfectly.  YUM

, 

• 1/2 to 3/4 cup milk (use low fat is you want)
• 1/4 cup ketchup
• 1/2 cup crushed saltines or panko bread crumbs
• 1/2 small onion grated 
•  1 tablespoon Worcestershire sauce(optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound lean ground beef (chicken or turkey if you desire)
• 2 small onions, quartered
• 4 small potatoes, peeled and quartered
• 4 medium carrots, quartered
• 1 large green pepper, cut into quarters(optional)
• parsley for garnish

1. In a large bowl, combine milk, ketchup, cracker crumbs, Worcestershire sauce optional , salt and pepper. Add ground beef. Shape meat mixture into an 8-in. x 4-in. oval; place in a lightly greased baking pan. Place the onions, potatoes, carrots and optional green pepper around the loaf .
2. Cover and bake at 350° for 1-1/4 hours depending on your oven. Uncover; bake 15 minutes longer or until there is no longer any pink in the center and potatoes and carrots are fork tender.  Note: mine took a little longer than time  suggested.  I used beef and pork in my adapted recipe. 

1/10/16 original recipe 

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2026, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

adapted from Pot Roast Meat Loaf in Country Ground Beef 1993, p32

Mediterranean style chicken

To make my life a little easier I used a disposable aluminum pan for this meal.   

You can adjust amounts of seasonings to you taste.

We like lemon so I did use a whole lemon.  It complimented this recipe.

1lb.  Boneless chicken breasts cut into medium pieces

6 to 8 Red potatoes ( cut in halves ) ( boil for a few minutes)

1 Red pepper julienned ( you may use any color or even variegated peppers for color.

Salt and pepper to taste

1/2 tsp.  Garlic powder 

1/2 tsp. Onion powder

1/2 tsp. Dried Basil 

1/2 tsp.  Dried Parsley 

1 medium Fresh lemon( squeeze juice) plus zest of lemon

1/2 cup Olive oil

1/2 tsp. Oregano (optional)

• Combine olive oil, lemon juice, lemon zest, garlic, basil, parsley ,salt, and black pepper in a bowl.  Place chicken breasts into a 9x13-inch baking dish or as I did an aluminum pan about the same size.  Brush lemon juice mixture over chicken.

• ***Note:to speed up cooking time I partially cooked my potatoes. 
  

  Place potatoes, red bell pepper strips, spices, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.

• Bake 400 degrees in the preheated oven for 30 minutes; with a large spoon move chicken and vegetables through  pan drippings. Continue baking until chicken is browned, the juices run clear.  Approximately 10 to 15 minutes more. 

Enjoy!

Banana and Cream filled Angel Food Cake!

Another quick and fast dessert.  My hubby loves desserts So when I am out all day shopping or with friends I usually make a dessert that is 1, 2, 3. 

Lower in calories than a lot if other cakes you can easily use real whipped cream and whole milk if you’re not weight conscious but many options to make this to your liking.

  Easy to pick up one at your local grocery store while out, a pound cake or my favorite, Angel Food.  

This one was shaped like a loaf( you don't find Angel food cakes often like this)  so it was even easier to slice in half and fill. Take my advise .  Keep one of these in your freezer and you will be able to make it 1, 2 3  too!!!  Enjoy!

Sprinkle with sifted Cocoa powder!

You can fill this cake with any instant pudding mix..Lemon is really good too!

After mixing pudding  according to package directions, I used the hollowed out pieces to add to the pudding and the banana pieces.

Pile it in there!

Put top on cake and top with the Cool whip!

Original 6/14/12

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Low fat Rice Pudding

Fresh whipped cream and a sprinkle of cinnamon too

I thought it couldn’t be done.  At least that’s what I’ve been told as a young adult but now I’m thinking a lot depends  on what recipe is being used.

This recipe I adapted from a foodie that was posted on the Martha Stewart web site.

It really turned out delicious and very creamy too.

Enjoy!

***FYI:  I MADE 1/2 RECIPE SO IF MAKING A HALF RECIPE ADJUST INGREDIENTS. Ps.  I used two(2) eggs . 1/2 cup rice, 1/2 cup sugar, 4 cups milk,1/2 tsp. Vanilla extract, sprinkle of cinnamon.  

• 1 cup long-grain white rice
• 6 cups skim milk
• 1/2 cup sugar 
• 3 large eggs
• 1 teaspoon pure vanilla extract
• *1/4 teaspoon ground cardamom or cinnamon, plus more for garnish( I did not add caramom)
• 1/2 cup golden raisins, plus more for garnish (optional)
  
  

****NOTE:  the first step took much longer than recipe says.  

• ***In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.**45 minutes for me.

• Step 2

  Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk. Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.

• Step 3

  Remove from heat; stir in raisins. Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days). Serve pudding garnished with more raisins and cardamom.

  Adapted Martha Stewart