TUNA SALAD

2 6 oz cans tuna, water packed

1/2 cup raw celery, chopped

1/3 cup green onions, chopped

61/2 Tbsp mayonnaise, low-fat

Salt and pepper to taste

1. Rinse and drain tuna for 5 minutes. Break apart with a fork.

2. Add celery, onion, and mayonnaise and mix well.

Can be served on toasted whole-wheat bread or whole-what tortilla. A couple of Tbsp. of extra virgin olive oil can be substituted for the low-fat mayonnaise in this recipe.

TURKEY MEATLOAF

1 pound lean ground turkey

1/2 cup regular oats, dry

1 large egg, whole

1 Tbsp onion, chopped

1/2 cup low-sodium ketchup

1. Combine all ingredients and mix well.

2. Bake in a loaf pan at 350 degrees F for 25 minutes or to an internal temperature of 165 F.

3. Cut into about 5 slices and serve.

POTATO SALAD

16 small potatoes (approximately 5 cups)

2 Tbsp olive oil

1/4 cup chopped green onions

1/4 tsp black pepper

1 tsp dill (can use dried dill weed)

1. Clean potatoes with vegetable brush and water and boil for 20 minutes (until tender).

2. Drain and cool potatoes for about 20 minutes.

3. Cut potatoes into quarters and mix with olive oil, onions, and spices.

5. Refrigerate until ready to serve.