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Your Kids Will Love These Tuna Torpedoes

By Merri Lou Dobler Correspondent

She’s only 5 years old, but oh, what a 5-year-old!

My daughter’s the one who stops to climb on every bench or chair. And she likes to sit for a while. Me, I want to get where I’m going.

But we stop. We relax and smile at each other. Benches are to be sat upon, not ignored.

A 5-year-old approaches food differently, too. One of life’s comforts is enjoying a sipper cup of milk while watching television. Picking out the ham from scrambled eggs and popping the pieces in her mouth is another satisfying experience.

Chewing gum is always a challenge. She can’t quite figure out how the tongue helps with blowing bubbles, but she sure tries. Tiring of that, she swallows the gum and moves on to something else.

Her propensity is to try something new. These days, she likes barbecue sauce. We serve her fresh cooked broccoli with baby carrots, and pour some sauce on the side. Beaming at us, she’s now got a dip for those sweet carrots. And she goes back for seconds.

A 5-year-old can be quick on the draw. Put a platter of ripe cantaloupe slices on the table and she’ll grab three or four before you can turn around. She zeroes in on baked beans in the grocery store deli before mom can spot them. And don’t try to sneak one of her french fries!

But she has patience when it’s important. She’ll gobble up her ice cream and notice mom calmly savoring hers. Climbing onto mom’s lap, she’ll wait contentedly: one bite for mom, one for her. And no one is more willing to clear away the bowl and plop it in the sink than this sweet girl.

She’s a 5-year-old who relishes life, a hot dog without a bun, and a bowl of crisp, red seedless grapes. She’s a child of the universe, ready to partake of its many treasures.

Here’s a treasure of a tuna sandwich that uses nonfat shredded Cheddar cheese and chopped dill pickles. Serve it quick - and don’t forget the barbecue sauce for those cooked carrots.

Toasty Tuna Torpedoes Adapted from “Kids Only Snacks” (Company’s Coming Cookbooks, 1997).

2 (6-ounce) cans tuna, packed in water

2 cups shredded nonfat Cheddar cheese

4 tablespoons chopped dill pickle

2 thinly sliced green onions

2 tablespoons prepared mustard

2 tablespoons nonfat mayonnaise

8 hot dog buns

Preheat oven to 350 degrees. Combine tuna, cheese, pickle and onion in a bowl. Stir. Add mustard and mayonnaise.

Open the buns and stuff with the tuna mixture. Wrap in foil. Bake on the center rack in the oven for 15 minutes. Use oven mitts to remove the sandwiches to plates. Cool each sandwich slightly before unwrapping.

Yield: 8 torpedoes.

Nutrition analysis per 2 torpedoes: 496 calories, 5.8 grams fat (11 percent fat calories), 54 grams protein, 53 grams carbohydrate, 44 milligrams cholesterol, 1,700 milligrams sodium.

, DataTimes MEMO: The goal of Five and Fifteen is to find recipes where you can do the shopping in five minutes and the cooking in 15. Merri Lou Dobler, a registered dietitian and Spokane resident, welcomes ideas from readers. Write to Five and Fifteen, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: SUPCAT = COLUMN, RECIPE - Five and Fifteen

The goal of Five and Fifteen is to find recipes where you can do the shopping in five minutes and the cooking in 15. Merri Lou Dobler, a registered dietitian and Spokane resident, welcomes ideas from readers. Write to Five and Fifteen, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: SUPCAT = COLUMN, RECIPE - Five and Fifteen

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