Tuna Artichoke Melts

Tuna Artichoke Melts
published in Light & Tasty June/July 2006, p19

Ingredients

1 can (6 ounces) light water-packed tuna, drained and flaked
1/3 cup coarsely chopped water-packed artichoke hearts, rinsed and drained
2 tablespoons fat-free mayonnaise
1/2 cup shredded reduced-fat Mexican cheese blend, divided
1/4 teaspoon salt-free lemon-pepper seasoning
1/8 teaspoon dried oregano
2 English muffins, split and toasted

Directions

In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon-pepper and oregano. Spread over English muffin halves.

Place on a baking sheet. Broil 4-6 in. from the heat for 3-5 minutes or until heated through. Sprinkle with remaining cheese; broil 1-2 minutes longer or until cheese is melted. Yield: 2 servings.

Nutrition Facts: 2 open-faced sandwiches equals 335 calories, 8 g fat (4 g saturated fat), 47 mg cholesterol, 989 mg sodium, 31 g carbohydrate, 2 g fiber, 34 g protein.
Diabetic Exchanges: 4 very lean meat, 2 starch, 1 fat.
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Made May 1st. I'm always looking for tuna sandwich variations for our after church lunch. I've never made anything with artichokes before, so I was a little nervous. The sandwiches weren't bad.

Because my oven isn't working completely like it should, I first toasted the English muffins in the toaster then topped them and baked them until the cheese melted. This seemed to work fine.

Mediterranean Medley Salad

Meditteranean Medley Salad 2 pts for 8 servings of 3/4 c.

Ingredients
2 cups cooked brown rice
1 can (6 ounces) light water-packed tuna, drained and flaked
1/2 cup sliced ripe olives
1/2 cup sliced celery
1/2 cup frozen peas, thawed
1 medium tomato, diced
1/2 cup chopped green pepper
1/4 cup thinly sliced radishes
1/4 cup sliced green onions
1/4 cup grated carrots

LEMON HERB SALAD DRESSING:
2 tablespoons olive oil
2 tablespoons water
2 tablespoons lemon juice
1 tablespoon Italian seasoning
1 teaspoon sugar
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon lemon-pepper seasoning

Directions

In a large bowl, combine the first 10 ingredients. In a jar with a tight-fitting lid, combine salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.


Nutritional Analysis: One serving (1-1/2 cups) equals 284 calories, 11 g fat (2 g saturated fat), 18 mg cholesterol, 669 mg sodium, 33 g carbohydrate, 5 g fiber, 14 g protein.
Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable.

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Made May 3rd. This salad really surprised me. I enjoyed it!! I do not particularly like eating olives or tomatoes and sometimes even tuna, but the flavors all blended so well that it was pretty good!