The great thing about preparing your own lunch and dinner, is often you will have leftovers for the next day or two! So, give these recipes a shot and don’t forget to post your own recipe ideas to the #M3PLEDGE Community on Facebook.


Tuna Pasta w/ olives



  • 1 6 ½ ounce can water-packed light tuna, drained
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 cup fresh tomato sauce or a good prepared marinara sauce
  • 2 tablespoons chopped flat-leaf parsley or slivered fresh basil
  • Salt and freshly ground pepper
  • ½ cup pitted imported black olives, such as kalamatas, cut in half or into quarters lengthwise
  • ¾ pound fusilli, penne, farfalle, or spaghetti
  • Freshly grated Parmesan for serving (optional)


  • Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.
  • Add the tomato sauce to the pan, heat thoroughly and season to taste with salt and add pepper. Stir in the olives.
  • When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove 2 tablespoons of the cooking water and mix with the tuna.
  • When the pasta is al dente, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.


Margarita Pizza

(NOTE) This recipe requires a little more work. To save time, purchase dough and tomato sauce that has already been prepared.



For dough:

  • 1 ¼ ounce package active dry yeast (2 ¼ teaspoon)
  • 1 ¾ cups unbleached all-purpose flour, divided, plus more for dusting
  • ¾ cup warm water, divided
  • 1 teaspoon salt
  • ½ tablespoon olive oil

For topping:

  • 1 (14-to 15-ounces) can whole tomatoes in juice
  • 2 large garlic cloves, smashed
  • 2 tablespoons olive oil
  • 4 basil leaves plus more for sprinkling
  • 1 plus more for sprinkling
  • ¼ teaspoon sugar
  • 6 ounces fresh mozzarella, cut into 1/4-inch-thick slices


Make dough:

  • Stir together yeast, 1 tablespoon flour, and ¼ cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes.
  • Add 1 ¼ cups flour, remaining ½ cup water, salt, and oil and stir until smooth. Stir in enough flour (¼ to 1/3 cup) for dough to begin to pull away from side of bowl. (Dough will be slightly wet).
  • Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 ¼ hours.

Make tomato sauce while dough rises:

  • Pulse tomatoes with juice in a blender briefly to make a chunky purée.
  • Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes. Season with salt and cool.

Assemble pizza:

  • Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over). Arrange cheese on top, leaving a 2- to 3-inch border.
  • Slide pizza on parchment onto pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes. Sprinkle with some basil leaves before slicing.


Cajun Salmon




  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground black pepper
  • 1 (2 1/4-pound) skinless salmon fillet
  • 2 cups thinly sliced onion
  • Cooking spray


  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 2 (6-ounce) packages fresh baby spinach
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • Remaining ingredients:
  • 2 tablespoons chopped fresh cilantro
  • Lemon wedges (optional)


  • To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish. Place onion in an 11 x 7-inch baking dish coated with cooking spray. Place fish on top of onion; bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  • To prepare spinach, heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add half of spinach; cook for 1 minute, stirring frequently. Add remaining spinach; cook 4 minutes or until wilted, stirring frequently. Sprinkle spinach mixture with rind and 1/4 teaspoon salt. Stir in juice; remove from heat.
  • Place salmon on a platter. Arrange onions and spinach evenly around salmon. Sprinkle salmon with chopped fresh cilantro. Serve with lemon wedges, if desired.