Greek Lemon Pepperoncini Tuna Dip

 

I have been on the look out lately for protein dishes and things with a little spice or pickle to it. My favorite new neighborhood cocktail is the Dirty Girl (or her cousin the Dirty Little Secret) that uses the brine from pepperoncinis in wonderful ways and one hell of an oil slick. Yum ! This recipe makes me think of her! Written out by stopping and starting (too many times) a TikTok video. 

 

Bright lemon, salty pepperoncini, fresh herbs, and creamy tuna come together in under 10 minutes and the kind of high-protein lunch that completely takes over your week.

Greek Lemon Pepperoncini Tuna Dip 🍋🐟
Yield 2–3 servings
 

Ingredients

2 cans tuna (5 oz each), drained well
1/4 cup avocado mayo
1 tbsp Dijon mustard
2–3 tbsp pepperoncini, finely diced
1–2 tbsp pepperoncini brine (to taste)
2 tbsp red onion, fine dice
2 tbsp celery, fine dice
2 tbsp scallions, sliced
1 tbsp fresh dill, chopped
1 tbsp fresh basil, chopped
Zest of 1/2 lemon
1–2 tbsp fresh lemon juice
1/2 tsp granulated garlic
Salt and black pepper, to taste
Crumbled Feta, Lemon Juice, Pickled Onion for finishing

 

Process

1.  In a bowl, whisk together avocado mayo, Dijon, lemon zest, lemon juice, peperoncini brine, granulated garlic, salt, and pepper until smooth. 
2.  Fold in the red onion, celery, pepperoncini, scallions, dill, and basil so everything is evenly coated.
3.  Gently fold in the tuna, keeping some larger pieces intact for texture.
4.  Taste and adjust. Add more brine if you want it punchier, more lemon if you want it brighter, and a pinch of salt to make everything pop. 
5.  Let it sit for 10–15 minutes if you have time so the flavors meld together.

Feta Chicken Salad

 

 

This yummy, tangy , and slightly spicy salad has great texture and is a good source of protein. I forgot where I got it from but it is fairly boiler plate. You can use freshly cooked, canned or a shredded rotisserie chicken. 

 

Ingredients

 

3 cups cooked shredded chicken, not leaving chunks

1/4 cup diced celery

1/4 cup red onion

1/3 cup pepperoncini, chopped, or a dash of their liquid or more to taste

1/3 cup roasted red peppers 

1/4 cup mayonnaise (you can omit and use Greek Yogurt in it's place)

1/3 cup Greek Yogurt 

1 Tablespoon Fresh Dill 

1/2 teaspoon oregano - fresh is best!

1/2 teaspoon garlic powder

1/2 teaspoon salt

a dash of black pepper

Crumbled Feta to taste 

 

Process

 

1.  Combine ingredients in a large bowl and mix thoroughly to combine. 

 

2. Taste. Adjust seasonings to your liking.  

 

3. Serve. How?

 

You have many options here:

 

In a bowl with lettuce, adding dressing as desired. 

In a sandwich (with a bloody Mary?)

As an appetizer on crackers

 

Be creative! The world is your oyster! 

 

 

Cottage Cheese Pancakes

 

 

This recipe is ripped from the pages of Cooks Illustrated,  because they are creamy, complex and packed with protein.  Link to the recipe is HERE. You will need a blender to make this recipe. 

 

Ingredients

 

2/3 cup whole wheat flour

1 Tablespoon baking powder

12 ounces cottage cheese

1 cup old fashioned rolled oats

4 large eggs

6 Tablespoons unsalted butter, melted

3 Tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon table salt

2 Tablespoons vegetable oil, divided 

 

Process

 

 1. Whisk flour and baking powder in  a medium bowl until no lumps of powder remain. 

 

2. In a blender, process cottage cheese, oats, eggs, melted butter, sugar, vanilla, and salt, on high speed until smooth, about 1 minute, scraping down the sides halfway through processing. 

 

3. Add cottage cheese mixture to the flour mixture and whisk until just combined. The mixture will be thick but do not add more liquid. 

 

4. Heat 1 Tablespoon oil on a 12-inch non-stick skillet over medium heat until shimmering. Wipe out excess oil with a paper towel. 

 

5. Using a 1/4 cup measurer, portion batter into pan in three places. Gently spread each portion into a 4" round. Cook until edges are set and the first side is a deep golden brown, about two minutes. Using a thin spatula, flip the pancakes and cook until the second side is deep golden brown, about 2 minutes longer. 

 

6. Repeat this process with the remaining batter, using the remaining oil as necessary. 

 

7. Serve hot, with syrup, berries and even whipped cream.  

 

 

Faux-Russian Dressing

I put this dressing together as part of my Eat for Life, high protein diet that I am doing to get fit and healthy in the new year. I made turkey meat loaf the other night, and wanted to make a salad with it for lunch. When I reached for the Thousand Island dressing I told myself that I could make something better that still satisfied my "fat craving" tendencies. So here is what I did - no real measurements - just an eyeball and lots of whisking.


Ingredients









Large shake organic chili sauce
Large squirt organic ketchup
Generous amounts hummus - 1/2 cup to a cup
1 teaspoon to 1 tablespoon mayo (reduced fat is better) - just enough to taste

Combine ingredients in a small bowl and whisk until smooth. Use as a salad dressing on a meaty/protein rich salad!