Fake garlic "bread" (turned tuna broccoli quiche)

Base recipe from http://www.genaw.com/lowcarb/ , one of my favourite low carb recipe sites.  

Prep time- 5 minutes
Cooking time- 20 minutes
Feeds- 24 ish servings (can be frozen)


Number of things that get dirty- 
mixing bowl
spoon
baking dish

Ingredients
4 ounces cream cheese, softened
3 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese, 1 ounce
1/2 teaspoon garlic powder
8 ounces mozzarella cheese, shredded
optional tuna and shredded broccoli

Beat the cream cheese and eggs with a whisk until smooth. Add the cream, parmesan and seasonings (and tuna and broccoli if desired)
Line a baking dish with parchment paper (I use an 8x8 square); 
Spread the mozzarella evenly in pan. 
Pour the egg mixture over the cheese. Spread slightly with a spatula. 


Bake at 180*C for 20 minutes until lightly browned. Cool on a rack, then cut into 24 pieces. 


If desired, spread a little butter on them and sprinkle with garlic powder and parmesan cheese; broil just until butter is bubbly and very lightly browned.

Tuna Roll

Prep time- 5
Cooking Time- 30 minutes ish
Feeds- 8 no problem, and you can stretch for more.  I use 3 cans of tuna and a whole package of puff pastry and it makes about 14 average sized servings

Number of things that get dirty- 
bowl
fork
baking tray

Ingredients
3 cans of tuna
3 eggs
1 tsp onion soup mix
1 package puff pastry
breadcrumbs
mayo


mix tuna and mayo to your usual standard
add eggs and onion soup mix
add bread crumbs to bring it back to a spreadable consistency that will stay where put.


unroll puff pastry
spread tuna over section to be rolled.  Start about 2cm from the edge in order to give yourself a "lip" to tuck in.  In my rolls I like to aim for 3 full rotations, so I start with spreading about 20cm of tuna very very thinly.  I keep about 1cm away from the sides.
Roll the dough as tightly as you can until you just hit the non-tunafied section and it sticks closed.  pinch down the ends.  Carefully transfer to either lightly oiled (pamed) or parchment lined baking tray.  


You can egg wash the top with egg yolk and water if you want.  I never bother.  


Don't forget to punch holes along the centre of the top that go through to the centre (not all the way to the bottom!) so the middle will cook nicely.


bake at 180*C until golden brown and poofy.

Eggy Muffins

Prep time- 10 minutes
Cooking Time- 30 minutes per tray
Feeds a lot. We made this as a huge recipe and froze a ton of them for breakfasts and lunches. This version made 30 muffins

Number of things that get dirty- 4
mixing bowl
electric beaters or a fork
muffin trays
cup fpr breaking eggs


Ingredients
18 eggs
1/2 c bread crumbs
2 cans of tuna
1/3-1/2 c milk
1 tsp onion soup powder
garlic powder to taste
black pepper to taste
veggies from the freezer (anything bite sized that will fit nicely into your muffin tins. In theory you could also use fresh, or sauteed veggies)
1 c (ish) shredded cheese
1/3 c (ish) ketchup

Pour everything into a large mixing bowl
mix
baked in greased muffin tins. you can fill them almost full as they will only puff up a tiny bit

cook roughly 30 minutes 180* C

freeze them and thaw quickly in the microwave for a great breakfast

Mom's tuna Noodle Cassarole

I must have had this for dinner 3 nights a week growing up. It is fast, a full meal, and makes great leftovers. I have kept the recipe as I originally got it, but when I make it I often add various other veggies to it I have listed as optional. I also leave out the tomatoes. I hate tomatoes.

Can be made ahead but does not freeze well.

Prep time- 15 minutes
Cooking Time- 25 minutes
Feeds - 6 with leftovers

Number of things that get dirty- 4
pasta pot
mixing bowl
spoon
large pyrex

Ingredients
yolkless noodles
3 eggs
1 large container plain yogurt
1 green onion, chopped
2 tomatoes, slices
2 cans of tuna
1 zucchini, slices thin
1/3 - 1/2 C grated mozzarella

optional
brocolli
cauliglower
green beans

cook yolkless noodles as per the directions on the package
combine well drained noodles with green onion, yogurt, tuna and eggs.
mix thoroughly
add optional ingredients if desired
pour into pyrex baking dish
lay on sliced tomatoes and zucchini
sprinke with mozzarella cheese

bake at 350* for 20-30 minutes or until the top is starting to brown.

Tuna Patties

I usually double this recipe and it makes great sandwiches for lunch the next day.

Prep time- 5 minutes
Cooking Time- 10 minutes ish
Feeds 3

Number of things that get dirty- 4
1 bowl
1 frying pan
one spatula
one fork

Ingredients

1 can of tuna
1/3 C of may0
1 egg
1/2 C of bread crumbs or almond flour
1/3 C frozen peas (canned will do but I prefer frozen. I actually put them in frozen and they maintain their shape)

sesame oil to fry (you can use any oil but I find sesame adds extra flavour)

Combine all ingredients
Heat sesame oil (just enough to cover the bottom of the pan. Replenish as necessary)
Form mixture into patties about 2.5 inches across
Cook in oil until brown about half way up
flip and cook other side.

drain on cooling rack on top of paper towel. If you do not have one, paper towel will do.

We like ours in pita with salad and ketchup.