Easy Meal Solutions with Mandy Landefeld

Another school year is almost here, so it’s time to get ready with some easy meal solutions from Lifestye Expert Mandy Landefeld, founder of the popular Sumptuous Living blog. Mandy has a recipe index for insanely flavorful but simple dishes to serve at any time of day that are perfect for busy families.

SPREAD THE LOVE: How to dress up any meal with condiments your kids will love
HEALTHIER BUZZ: Multiple ways to make tuna a favorite meal for your family
ON THE RUN RECIPES: A gourmet way to provide quick meals on a budget
BETTY CROCKER: How a world-famous brand is changing the way families enjoy food

Courtesy: JUST, Bumble Bee, Betty Crocker, VitaCup
For More Information, Visit: TipsonTV.com

Breakfast Tacos
Serves 4-6

6 6-inch tortillas, corn or wheat
1 cup Just Egg
1 cup chorizo or soyrizo sausage
2 cups red cabbage, shredded
2 avocados, sliced or cubed
¼ cup cilantro, chopped roughly
¾ cup chunky salsa or pico de gallo
Hot sauce (optional)
1. Prepare the toppings – Chop the cabbage, avocado, and cilantro as directed. Set each ingredient out in separate bowls or on a tray for your taco building station.
2. Cook the chorizo – Cook the chorizo as directed in a non-stick skillet, then set aside on a place lined with paper towels.
3. Scramble the egg – In the same skillet, scramble the Just Egg over medium-low heat until just cooked through, breaking up with a stiff spatula. Add the scramble to the line-up of toppings.
4. Build the tacos – Warm the tortillas, then fill them with desired amount of each topping. Serve immediately.

Fried Rice
Serves 4
2 tablespoons oil
2 shallots, sliced thin
2 cloves garlic, minced
½ cup peas (fresh or frozen)
½ cup diced carrots (fresh or frozen)
½ cup Just Egg
4 cups cooked, cold white jasmine rice (store-bought, frozen rice works well)
2 tablespoons soy sauce or tamari
1 teaspoon sesame oil
2 green onions, sliced thin
1. Heat the pan – Preheat 1 tablespoon of the oil in a wok, or just a large heavy skillet, over medium-high heat.
2. Stir-fry the vegetables – Add the shallots and sauté for 2-3 minutes until softened, then add the garlic, peas, and carrot. Cook for another 3-5 minutes. Once the vegetables are tender, transfer to a plate on the side.
3. Scramble the egg – Turn the heat down to medium, add the Just Egg and scramble it, preferably with a small, stiff spatula. Once the egg cooked through, toss in the second tablespoon of oil and the cold rice, and mix until the rice is coated with the oil.
4. Stir-fry everything together – Once the rice is coated, add in the cooked veggies, soy sauce, and sesame oil. Stir-fry everything together until heated through. Taste for soy sauce and garnish with sliced green onions.

Tuna Zoodle Casserole
Servings: Serves 4
• 2 cans or pouches (5 oz) BUMBLE BEE® Solid White Albacore in Water, drained
• 2 small zucchini
• 1/2 cup rice flour (or whole wheat flour)
• 1/2 cup grated parmesan cheese
• 1 cup shredded cheddar cheese
• 8 ounces cremini (baby bella) mushrooms (about 2 1/2 cups)
• 1 cup frozen peas
• 1/2 teaspoon salt
• 1 teaspoon dried thyme
• 2 medium carrots, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
Preheat oven to 350F. Cut stem and bottom end off the squash. Using a mandolin with a julienne blade, or a vegetable spiralizer, create noodles out of squash. Place in a large mixing bowl and sprinkle on rice flour and parmesan, tossing to coat noodles. Add the cheddar cheese, mushrooms, peas, salt, thyme, carrots, garlic, and tuna and toss to evenly distribute all Ingredients throughout the squash noodles. Coat a 9″ x 4″ height casserole pan with the olive oil, and place the noodle mixture into it. Bake for 45 minutes. Remove and allow to cool at room temp for 10 minutes. Serve warm.

No-mayo Tuna Avocado Salad
Servings: 2
• 1 can (5 oz) BUMBLE BEE® Solid White Albacore in Water, drained
• 3 tablespoons nonfat plain Greek yogurt
• 3 tablespoons mashed avocado
• 2 teaspoons Dijon mustard
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 2 tablespoons chopped onion
• 2 tablespoons chopped celery
• 4 slices whole grain sandwich bread
• 2 large leaves lettuce
• 4 medium slices tomato
Mix the yogurt, avocado, mustard, garlic powder, and pepper together until well combined. Flake the tuna with a fork and stir the pieces into the yogurt mixture until fully coated. Gently stir in the onion and celery. Serve half of the tuna mixture on each of two slices of whole grain bread. Top each with a leaf of lettuce, two slices of tomato, and another slice of bread.