Meals, Recipes

Friday food edition

I just wanted to share a few things that I ate this week that are hits for me.

1. Tuna + pico de gallo mix

This is a favorite “quick healthy eats” option for me. Last night Ivan had plans to meet an old co-worker for drinks, there was just enough leftover pasta for 1 (and Ethan claimed it), and Asher said he wanted a frozen turkey burger. So, I whipped up a batch of my favorite tuna dish for myself.

Not sure it’s actually a “recipe”, but it includes:

  • 2 cans of tuna (I buy the “tuna light”, in water, not oil)
  • chopped tomatoes (I used…. maybe 3 Roma tomatoes)
  • ~ 1/2 white onion, chopped
  • chopped jalapeno (I used 3-4 I think)
  • chopped cilantro (sprinkle in)
  • touch of salt and pepper

Mix it all together and done. I honestly can just eat this plain, with a fork and I find it delicious. It’s super yummy, super healthy, super high in protein! It’s even better if you add in some chopped avocado, but I didn’t have any on hand.

I chose to top some romaine lettuce with it for a little “tuna salad” of sorts last night. I also enjoy scooping it onto some Triscuits or salted type cracker. Yummy.

This leads me to #2…..

2. Butternut Squash soup

I also made a pot of soup. Ivan doesn’t really love butternut squash or soup in general that much, but I do, so, it’s a perfect thing to make and then keep for lunches, etc. for me.

The recipe I always use is this one from


  • 1/2 sweet onion, diced
  • 4 tablespoons butter
  • 6 cups butternut squash, peeled and cubed
  • 3 cups chicken stock
  • 1/2 cup heavy cream
  • 1 teaspoon dried tarragon
  • Kosher Salt
  • Black Pepper


  1. Melt the butter in a large saucepan.
  2. Add the diced onions and cook until they are tender and translucent.
  3. Add the squash, chicken stock, salt and pepper to taste and bring to a boil.
  4. Reduce the heat and simmer for 20 minutes until the squash is tender.
  5. Using an immersion blender, puree the mixture until smooth.
  6. Stir in the heavy cream and season with tarragon.
  7. Add additional salt and pepper as needed.

*Note- I tried just baking the squash this time and then adding instead of chopping it raw. It worked ok, but still kind of messy to peel the hot squash, since I was in a hurry and didn’t want to wait for it to cool. I also have mixed feelings on the immersion blender- I sometimes find it just as easy to pour a few batches into my blender, blend, and then return to pot.

*Other note- I have no idea what tarragon is, and I don’t have that. I always sprinkle a little nutmeg in mine. Is tarragon similar to that?? Someone educate me. haha.

*Third note- I didn’t have heavy cream, and I often don’t, so I just used 1% milk. Seemed fine to me!

*Final note- I love to sprinkle red pepper flakes on my butternut squash soup!

And finally, another dish I made earlier this week:

3. Shrimp alfredo with red pepper

I always use this recipe for my alfredo sauce from the Creme de la Crumb website. (Actually it’s a recipe for shrimp and BROCCOLI alfredo, but we had broccoli last week, so I made it with red pepper instead.) I really just use the recipe to make the basic alfredo sauce, and then I do the pasta/ protein/ veggies part however I feel like.

A big family hit on Wednesday night. Ethan especially loves this one.

And, on an unrelated note, something I saw that I really liked:


Love that. Have an amazing, laughter-filled weekend!

Daily Gratitude:

I am grateful for my 3:30 p.m. Friday afternoon meeting getting cancelled!

*It’s completely possible that I’ve already shared any or all of these recipes in the past. haha. I honestly can’t remember, and I’m too lazy to search my site and find out. I figure if I can’t remember, you probably don’t either. lol. 😜

13 thoughts on “Friday food edition”

  1. We are having butternut squash soup for dinner tonight! I’ll admit that we bake the squash beforehand and spoon the hot squash into the stock. It is a pain, but I think it takes too long for the squash to cook otherwise and too much stock boils off if we do it the other way. We don’t add cream, but a little sour cream never hurt anyone!


    1. When I’ve done it the other way, I just boil the chopped raw squash in water until soft, and then I blend it in my blender, and THEN add to the pot with separate broth and all the rest! I feel like it’s kind of a bit of a pain either way when dealing with a squash or any other vegetable that has “inner parts” that need to be removed. lol.


  2. I always leave tarragon out of the recipe when it is called for. I can not describe the taste but I HATE it! If I see it listed in a sauce at a restaurant, I steer clear of that dish. I don’t have such strong dislikes of things but that is one herb/seasoning I don’t care for!

    Mmm, I love soup. Phil does, too, but typically only if it has a protein in it. I am happy w/ soup even if there is no protein! Especially something like butternut squash soup!


  3. I love anything that involves tuna – have you tried it on pizza? I still can’t get over the fact that tuna isn’t a staple on pizza here (as you probably know, it’s a staple in Italy).

    The shrimp pasta looks delicious, too! Thank you for sharing – if you did before, no harm in posting a reminder 🙂


    1. I actually have never tried it on pizza!! I’ll admit I’m a pretty basic pizza girl- I like the traditional American favorites (pepperoni, supreme, etc.) But tuna is so yummy! I am intrigued now by the idea of tuna on pizza. Haha. I do recall seeing all different options in Italy but I never tried anything too outside of the box for me…


    1. Thanks for the info! Like I told Lisa above, I’ve made this recipe a bunch of times and apparently never bothered to question what tarragon was… I’ve always just left it out and figured it wasn’t essential to butternut squash soup! haha.


  4. yummy food! I’d love to try the tuna salad combo, my girls love tuna salad with chips, and yours look more healthy. i need to up my game with meal planning so we get out of the food rut.


    1. I know… I’ve been really trying to do more meal planning lately. Even just knowing a few meals I’ll make in the week takes some pressure off of having to figure it out each day.


  5. Yum. I LOVE tuna and haven’t been eating it much lately. This needs to change and I hope this post reminds me to dig out some cans on Monday. I love putting tuna filling inside mini sheets of Nori. So delicious!
    The kids have been sick this week and today a friend dropped off a dish of…butternut squash soup! I haven’t made any pureed soups yet this fall, but they’re delicious.


    1. I’m so sorry your kids have been sick!! Yucky!! How amazing to have a friend that drops off soup! I’m sad to say, I don’t think I really have any current friends that would drop off soup for me. haha.


  6. Yum, butternut squash soup is so delicious! Like Kat said, tarragon is an herb that comes in long ribbons. It has a very subtle licorice flavor that goes really well with some dishes, but I cannot really imagine how it would taste in butternut squash soup. I like tarragon, but it can definitely be a little overpowering.

    That alfredo with shrimp and peppers looks yummy!


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