4 x 5 oz Canned tuna (Wild Planet Albacore Wild Tuna)
1 Cup Mayo (Duke’s)
2 Tbs Dijon
1/2 Cup Red Onion – finely diced
1/2 Cup Celery – halved and chopped
1/4 Cup Fresh dill – finely chopped
2 Tbs Dill pickles – chopped
1 Lemon – zest
1/4 Tsp Paprika
1/4 Tsp Cayenne
Salt
Ground black pepper
Directions
Drain the 4 cans of tuna and place in a large bowl.
Chopped the onions, celery, dill, and pickles.
Add the remaining ingredients to the bowl and season with salt and black pepper.
Place in an airtight container and refrigerate. The salad will keep for five to six days in the refrigerator, so the perfect amount for lunchtime meal prep for the week.
In a medium sauce pan over medium heat, add 1 Tbs of Olive oil and butter. Salt and pepper both sides of the chicken breast and then place the 4 chicken breasts in the pan and cook for 5 to 7 minutes (if you have very thick chicken breasts the time may be increased just ensure that at the end of the process it is cooked to at least 165 degrees F).
Flip the chicken breasts and cook covered for another 5 to 7 minutes.
Remove the chicken and place on a plate to the side.
Add the chicken broth to the pan and scrape the fond (crispy bits) from the bottom of the pan.
Add the heavy cream, garlic, chopped dill, lemon zest and juice and stir.
Continue to slowly stir over medium heat to ensure that it doesn’t burn. Once it reaches a simmer, reduce your heat to low and keep uncovered. Add the chicken breasts back to the pan and periodically spoon the sauce over the chicken. Reduce the sauce until it coats the back of your spoon.
In a separate pan, over medium heat, add 1 Tbs of butter and the trimmed asparagus.
Top the asparagus with the remaining garlic, a pinch of fresh dill, and squeeze the second half of lemon on top. Season with salt and ground black pepper.
Continue to toss and cook the asparagus for another 3 to 4 minutes.
When serving, plate the chicken and asparagus, and then add sauce and fresh dill on top of each.
16 Oz Frozen Small Cooked Shrimp, Peeled-Deveined-Tail Off
3 Tbs Mayo
3 Tbs Sour Cream
3 Tbs Fresh Dill – Chopped
1 Tbs Dijon
1/2 Tbs Lemon Juice
1/2 Tbs Horseradish
1 Tbs Chives – Chopped
1/4 Tsp Hot Sauce
1/4 Tsp Ground Black Pepper
1/4 Tsp Salt
6 Slices of White Bread
Butter
4 Lemon wedges
Directions
Thaw your shrimp and then lay out on paper towels. Dry the shrimp very well to remove most of the moisture.
Divide the shrimp in half and give half of the shrimp a rough chop. Place all of the shrimp in a bowl.
Add the remaining ingredients, minus the bread-butter-lemon wedges, to the bowl and mix well.
Place the mixture in the refrigerator to set and chill for at least 1 hour.
When ready to serve, toast the six slices of white bread. Cut two of the slices of toasted bread diagonally.
To serve, place just under 1 cup of the mixture on each of the 4 whole slices of toasted bread. Top with some fresh dill and enjoy with a lemon wedge on the side and an extra half slice of bread.