Archive for February, 2013

Friday night dinner: a satisfying, yet fun meal to end a week of work and kick off a weekend.

That said, I work Friday night and early Saturday morning, so in our home “Friday night dinner” also has to be quick and easy, yet enjoyable.  By the time I get in the door on Friday nights I’m too tired to cook, so dinner is usually prepared earlier in the day so we can eat when I get home (and then go to bed, because 5:30am Saturday comes around mighty quick).

I made this tuna dip a few weeks ago when we were low on groceries, and it was a big hit! Such a big hit, in fact, that I’ll be making it again this weekend for Super Bowl festivities. This recipe was inspired by my mother’s Buffalo Chicken dip (known in our family as “Mad Awesome Chicken Dip”), with a few modifications to make it vegequarian-friendly. It’s very easy to make; and my darling husband put it in the oven as my classes were ending so it was ready when I got home. 🙂


2 5oz cans of tuna, drained and chopped

8oz cream cheese, softened to room temperature

1/2 cup of Chipotle ranch dressing

1/2 cup of finely diced bell pepper (whatever color you have handy, though red seems to work best)

2 Tablespoons Chipotle Hot Sauce


Mix all ingredients together. Bake at 350° for 30 minutes. For best results, serve with “scoop” tortilla chips (you can use any chip, of course, but if you want the perfect tuna-dip-eating experience, I strongly suggest Tostito’s Scoops). Enjoy!

It doesn’t get much easier than that, folks. Have a great weekend!

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