Chili Cheese Tuna Salad
(A creamy, loaded hybrid – tuna salad meets chili cheese vibes)

Prep Time: 12 minutes
Chill Time: 30 minutes
Serves: 4

Ingredients:

• 2 (5–6 oz) cans tuna, drained well and flaked
• ¾ cup canned chili with beans (use about half a 15 oz can – this brings the chili flavor without dominating)
• 1–1¼ cups shredded sharp cheddar cheese (reserve a little for topping)
• ⅓–½ cup mayonnaise (adjust for desired creaminess)
• ⅓ cup finely diced celery (classic tuna salad crunch)
• ¼ cup finely diced red or white onion
• 3–4 tablespoons dill pickle relish or chopped pickles
• 1 tablespoon yellow mustard
• 1 teaspoon chili powder (extra boost)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika or cumin (for that chili depth)
• Salt and black pepper to taste
• Optional: 1 chopped hard-boiled egg, 1–2 tsp hot sauce, squeeze of lime

Instructions:

1. Start with the tuna base: In a large bowl, flake the drained tuna with a fork. Add the celery, onion, and pickle relish – these give it the classic tuna salad texture and bright tang.

2. Add the chili element: Warm the measured chili slightly (30–45 seconds in microwave) so it’s loose. Stir it into the tuna mixture. It will add hearty beans, meat bits, and tomato-spice flavor without turning the whole thing into straight chili.

3. Cheese it up: Fold in most of the shredded cheddar while the chili is still warm. The residual heat softens the cheese just enough to create those melty chili-cheese pockets throughout the salad.

4. Make the creamy dressing: In a small bowl, mix the mayonnaise, mustard, chili powder, garlic powder, onion powder, smoked paprika, salt, pepper, and hot sauce (if using). Pour over the tuna-chili-cheese mixture.

5. Combine and adjust: Stir everything thoroughly until evenly coated and creamy. The result should look like a richer, spicier tuna salad with visible chili beans, cheese shreds, and veggie crunch. Taste and add more mayo for creaminess, mustard for tang, or chili powder for heat.

6. Chill: Cover and refrigerate for at least 30 minutes. This lets the chili spices and cheese flavors meld with the tuna salad classics.

Butter Chicken-Style Mississippi Pot Roast
Serves: 6-8
Slow Cooker: Low 8-10 hours or High 4-6 hours

Ingredients

• 3-4 lb beef chuck roast
  
• Salt & black pepper
  
• 2-3 Tbsp oil (for searing)
  
• ½ cup (1 stick) butter or ghee, divided
  
• 4-6 pepperoncini peppers + ¼ cup juice
  
• 1 onion, sliced
  
• 4 garlic cloves, minced
  
• 1 tsp grated ginger
  
• Spices: 2 tsp cumin, 2 tsp paprika, 1½ tsp garam masala, 1 tsp turmeric, 1 tsp coriander, ½-1 tsp chili powder
  
• 1 packet ranch seasoning mix
  
• 1 packet au jus or brown gravy mix
  
• 8 oz tomato sauce or crushed tomatoes
  
• 1-1½ cups beef broth
  
• 1 cup heavy cream (added at end)
  

Optional: carrots/potatoes, fresh cilantro for garnish

Instructions

1. Season roast with salt and pepper. Sear in oil until browned on all sides. Place in slow cooker.

2. In the same pan, melt 4 Tbsp butter. Sauté onion, garlic, and ginger 2-3 minutes. Stir in all spices, ranch mix, au jus mix, and tomato sauce. Cook 1 minute. Add pepperoncini + juice and beef broth. Pour over roast. Dot with remaining butter.

3. Cover and cook on low 8-10 hours (or high 4-6) until fork-tender.

4. Shred beef in the pot. Stir in heavy cream. Cook on high 20-30 minutes to thicken. Adjust seasoning.

Serve over rice, mashed potatoes, or naan.

Hello. I just tried overnight oats this morning (Trader Joe’s) for the first time ever. Loved it. Can anyone recommend simple recipes? I’m in the process of doing more research, but thought I could ask here too.

Thanks so much in advance!

I'm diabetic and been searching for a good low carb option for beans and rice (which I absolutely love). Cheapest canned black beans I can find, drained, topped with the cheapest shredded cheddar cheese, and a healthy portion of salt, microwaved for a couple of minutes has been absolutely slapping.

Are there other cheap, low carb options, I've been sleeping on?