Don't forget the dessert

Tuna Melts.
I got this super easy recipe out of a Weight Watchers cookbook, but it's one of our favorites and we make it pretty regularly. I'll give you the doubled version we make, because we make enough to actually eat (I eat two halves) and have leftovers to heat up for lunch the next day, or if we have a crowd, it's a good option, too. And then tell you how we've tweaked it a bit to our tastes.

1/2 cup sliced green onions, divided
1 cup artichoke hearts, chopped
2 Tablespoons fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon red pepper
2 (6-ounce) cans of albacore tuna in water, lightly drained and flaked
4 English muffins, split in half
8 slices of provolone cheese (we use Sargento and it's nice, because they are round and fit nicely!)

Combine 1/3 cup green onions and next 7 ingredients; stir well. Divide evenly among muffin halves, top with slice of cheese. Place on a baking sheet (or stone as we use) broil 4 minutes or until golden brown. Sprinkle with remaining green onions.

Now, I don't actually use the green onions or the artichoke hearts and I'm not a spicy girl, so I just sprinkle a little of the pepper. Also, we put the muffins in the oven at 225 degrees for about 6 minutes first to kind of toast them, then put the tuna on top (without cheese) for another 6 minutes (this way the muffins don't get too soggy) then we put the cheese on and broil for the last few minutes to melt the cheese.

Then, for a cool dessert try this easy one we call Eclair

2 boxes of instant vanilla pudding
3 cups of milk
1 container of Cool Whip
graham crackers
1 container of chocolate frosting

Line the bottom of a 9x13 baking dish with graham crackers. Combine the boxes of pudding, 3 cups of milk and cool whip in a bowl; spread over the graham crackers in the pan. Top with another layer of graham crackers and spread the chocolate frosting (a little tricky, I'll be honest! sometimes heating the frosting a tiny bit first, helps it spread) Refrigerate a couple of hours before serving.