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4 servings
suggest servings
| 1/2 | cup | tuna fish | water-packed, drained, flaked |
| 1 | cup | cottage cheese (low-fat 1%) | |
| 2 | large | eggs | hard-boiled, peeled, chopped |
| 1/4 | cup | celery | chopped |
| 1/4 | cup | scallions, spring or green onions | chopped |
| 2 | tablespoons | parsley leaves | chopped |
| 1 | teaspoon | lemon pepper seasoning | |
| 1/4 | teaspoon | salt | |
| 1/4 | cup | mayonnaise, light |
In mixing bowl, combine all ingredients.
Chill.
Use as salad or sandwich filling.
May be stored in refrigerator up to one week.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 203mg | 8% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 2.0g | |
| Protein 10.0g | 21% |
| Vitamin A | 7% | Vitamin C | 6% | |
| Calcium | 6% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In 1604 the French colonized Acadia, the region surrounding present day Nova Scotia. Disputes with Great Britain over the...
Super-tasty sauce but overwhelmed the mild flavor of the monkfish, which is a bit expensive where I live ($13/pound)--sauce is dominating flavor, fish could have been any firm protein. Will make again, but will sub the monkfish for shrimp or salmon--maybe even tofu.
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