Tuna Noodle Casserole

Here is an old standby that I have made many time before but usually one of the Tuna Helper meals. I never thought to make it myself until now and I will never go back to Tuna Helper again.

I looked at many recipes online, in cookbooks and in magazines and used them as guidelines to throw this recipe together. Easy to make and sooooo yummy. The wheat noodles tasted the same as regular noodles but helped keep the fiber count up. Using skim milk, light sour cream and 98% fat free cream of mushroom soup helped with the fat content.

You can substitute some shredded cheese for the crushed potato chips but I have always loved this topping on any kind of chicken noodle or tuna noodle casserole.

TUNA NOODLE CASSEROLE

1 12 oz bag of wheat noodles
2 cups frozen peas
1 5 oz. can of tuna
1/2 light sour cream
1 can cream of mushroom soup
1 soup can full of skim milk
1 cup shredded cheese
1 cup of crushed potato chips
1/2 teaspoon garlic powder
salt & pepper to taste

Preheat oven to 350°F

Cook noodles to slightly al dente. Drain and set aside.

Open the can of tuna and drain.

In a large mixing bowl. mix together the soup, milk(fill empty soup can with milk), sour cream, shredded cheese, garlic powder and salt and pepper. Add the tuna, breaking up any large pieces, and the peas. Toss well and add the noodles, mixing thoroughly.

Pour all of it into a large greased casserole dish. Top with the crushed potato chips.

Bake in the oven for 30 min.

Let stand about 10 min. and then serve warm.

Mac and Cheese Lasagna

Here is a tasty little dish I found on Mom! What's for Dinner? It wasn't hard to make and tasted wonderful. As always I tweaked it a bit here and there to make it healthier.

For starters, for the packaged Mac and Cheese, I used Kraft's 50% Whole Grain version which ups the fiber content. I used lean ground beef but you can easily use ground turkey and for the spaghetti sauce I used my own recipe which has very little sodium.

MAC AND CHEESE LASAGNA

2 7 1/4 oz packages 50% Whole Grain mac and cheese
2 1/4 cups spaghetti sauce
1 1/2 lbs lean ground beef or turkey
1 1/2 cups shredded mozzarella cheese
3 T parmesan cheese

Preheat oven to 350 deg F.

Lightly grease 9x13 baking dish.

Cook and drain ground beef and mix with spaghetti sauce.

Prepare Macaroni and Cheese using the directions on the box.

Place a layer (exactly half) of Mac and cheese in the baking dish, top with a layer of meat then a layer of cheese. (Repeat).

After the 2 layers are complete, bake in the oven for 20 minutes or until heated through.

Then top with Parm Cheese.

Lasagna Roll Ups

There isn't much to say about this recipe. I have been making these for years but when I made it this time I tried to lighten it up a bit by using whole wheat lasagna noodles and lean ground turkey. I found that the whole wheat lasagna noodles are a little bit harder to work with so you might want to make extra.

For the pasta sauce I used my own recipe.



LASAGNA ROLL UPS

3 cups part skim ricotta cheese
2 tablespoon parmesan, reduced fat
12 oz lean ground turkey
1 1/2 cups low sodium mozzarella; shredded
1 teaspoon italian seasoning
1/2 cup onion; chopped
1 cup fresh spinach; chopped
2 cups pasta sauce My own recipe
1 clove garlic; minced
9 - 10 whole wheat lasagna noodles (you might want to make extra)
1 tablespoon smart balance oil
1/4 cup egg substitute

Preheat oven to 375°F

Cook noodles according to package. You make want to make a few extra because I found that the wheat noodles tend to break easier.

In a medium bowl mix together the ricotta, parmesan, egg substitute, 1 cup of the mozzarella and italian seasoning. Mix well and put aside.

In a large skillet heat the oil and saute the onions and garlic. Add the turkey and cook while breaking it up into very small crumbles. Add the chopped spinach and cook until the spinach is wilted and the turkey is cooked through. Remove from heat.

Spray a 2 1/2 quart shallow casserole dish with cooking spray.

Add 1 cup of sauce to the bottom of the pan.

Take one of the lasagna noodles and spread a layer of the ricotta cheese mixture down the entire noodle. Take about 1 1/2 Tbls of the turkey meat and sprinkle it evenly over the cheese layer and press it lightly into the cheese. Starting at one end roll up the lasagna noodle being careful to keep the cheese and meat from falling out the sides.

Place it seam side down in the casserole dish. Repeat this until you have filled all the noodles or until you run out of filler.

Pour the rest of the sauce over the top of the roll ups and sprinkle with the remaining 1/2 cup of cheese.

Bake in the oven for about 20 - 30 min. Remove from the oven and let sit about 10 minutes.

Ham and Peas Casserole

Yes at long last I am back. I really have no excuse for neglecting my blog so long except that I now babysit my grandson 3 days a week so I have less time to play on the computer but I am going to try my hardest to keep my blog up to date. I really need to get serious about eating healthier so I have been searching the internet for ideas on creating healthier recipes. I will also try and add the nutritional values for some of the recipes I am going to post here.

This first recipe I found in a magazine and it tasted pretty good so I will probably make it again. As always I tweaked it a bit here and there to make it healthier.

The recipe calls for adding crushed Saltine Crackers to the top when you bake it which I did but probably won't the next time. It tasted alright when it was first baked but when you reheat the leftovers the Saltines just seemed kind of gummy and pasty. You could lightly sprinkle some bread crumbs or add shredded cheese to the top to replace the Saltines if you wanted.



HAM AND PEAS CASSEROLE
12 oz. Whole wheat bowtie pasta
4 Tbl. Smart Balance Light Butter spread
1/4 C Flour
1 tsp. Dry mustard
2 C Skim milk
1 C Fat Free Half and Half
3 C Low Fat Mild Cheddar Cheese, Shredded
1 1/2 C Frozen Peas
3/4 C Diced Ham

Preheat oven to 400ºF. Bring a large pot of salted water to boil. Add pasta and cook until just tender, about 8 minutes. Drain and set aside.

Melt 3 Tbsp. butter in a large skillet over medium heat. Whisk in flour and mustard until smooth. Slowly whisk in milk and half-and-half and bring just to a simmer. Stir in cheese, a little at a time, until melted. Remove pan from heat and stir in peas, ham and pasta. Stir to coat with sauce.

Pour into a 2.5 quart baking dish. Sprinkle cracker crumbs over top of pasta and dot with remaining 1 Tbsp. butter. Bake until bubbling, about 20 minutes.

Creamy Delicious Macaroni and Cheese

There is nothing really fancy or unique about this mac and cheese but it has always been a family favorite and tastes SO much better than the box stuff. It's creamy and delicious and the perfect comfort food.

As a rule I prefer to use White American cheese as it seems to be the creamiest but you can of course substitute any cheese you like ie: Yellow American, Cheddar or a mixture of both. I usually get a block (1 to 2 lbs) of it at the deli counter in my grocery store and then just shred it myself at home. At the moment Wal-Mart has their White and Yellow American cheeses on sale for 2$ a pound so this is a good time to stock up if you live near a super Wal-Mart. I also add about a teaspoon of red pepper flakes because I like a little kick to it but this is completely optional. The cracked pepper gives it a bit of a bite so the red pepper flakes are not necessary unless you really like kick.

For the pasta I prefer the large elbow macaroni but I have used other shapes in a pinch.

CREAMY MACARONI AND CHEESE
4 Cups uncooked large elbow macaroni
4 Tbl. butter or margarine
4 slightly rounded Tbl of flour
4 Cups shredded White American Cheese (approx)
4 Cups of Warm Skim milk
1 1/2 teas. of Brown Deli Mustard
1 teas red pepper flakes (optional)
Cracked black pepper

Preheat oven to 400

Cook pasta according to package leaving it slightly al dente. Drain and place in a greased casserole dish.

In a large sauce pan melt your butter over medium high heat. When melted add the flour and whisk for about 2 minutes. Add the warm milk and whisk constantly until well blended. Keep the heat near high and whisk continuously until the milk starts to thicken and bubble. Add your pepper and mustard and Red Pepper flakes (if desired) and continue to whisk. When the mixture is pretty thick, remove from heat and add the shredded cheese. Keep whisking until the cheese is melted and nice and creamy.

Pour the cheese mixture over the pasta in the casserole dish using a spoon to make sure the pasta is well coated and evenly blended. Bake in the oven for about 40 minutes. The top should be slightly brown and the sides bubbling. Remove from oven and sprinkle a little bit of cheese on top if desired.

Anything Goes Casserole

The original recipe for this is the very first recipe I ever learned to make. I got it in Boarding School when I was 12 (I won't tell you how many decades ago that was). It has truly stood the test of time and one my family loves. Of course over the years I have tweaked it here and there as I do with most recipes but the basic recipe is still very good to this day. The original recipe called for just the meat, onions, soup and macaroni but over time I started adding veggies here and there and using variations of the cheese soup.

Since it first came out they now have Cheddar and Broccoli soup as well as a couple spicy versions of the original cheddar cheese and they all work just as well. I love to add corn and carrots to the casserole and have on occasion added broccoli florets and cauliflower depending on my mood. As the title implies, anything goes with this casserole.

ANYTHING GOES CASSEROLE
1 lb. ground beef or ground turkey
2 cans cheddar cheese soup
1 med onion; chopped
2 cups macaroni
1 cup whole kernel corn
1 cup sliced carrots, cooked
1/4 cup chopped parsley
Grated Low Fat Cheddar Cheese (optional)
Seasonings of choice

Preheat oven to 375°F

Cook macaroni according to directions on package. Drain.

Brown ground beef or turkey in skillet with a bit of oil, add the onion and cook til meat is no longer pink. Add seasonings of choice. I usually add ground black pepper and garlic powder.

In a large bowl add soup to macaroni and combine well. Add vegetables and stir well. Add the parsley and stir til combinied. Pour into greased 3 quart casserole dish.

Bake for 30 min.

Sprinkle top with a bit of grated cheese or Parmesan if desired.

OPTIONS: You can substitute Cheddar Cheese and Broccoli soup or Fiesta Cheddar Cheese soup for the Cheddar Cheese soup if you wish. You can also swap the veggies for any others you may desire. This casserole is easily adaptable. Anything goes!

Spaghetti Pie

Tonight I decided to dig into the archives and find a recipe I had not made for a long time and came across Spaghetti Pie. I don't remember where I first found this recipe but over the years it has evolved into several different versions.

The original recipe had you placing the spaghetti crust in the oven for about 10 minutes but I always had to cover the edges with foil so the spaghetti wouldn't get hard. I found that if you microwaved it instead you didn't have the problem of it becoming crunchy.

To go with the Spaghetti Pie I made a simple Garlic Cheese Toast using thick bread (Texas Toast), some butter, garlic powder and freshly grated Parmesan. Spread the bread with the butter. Lightly sprinkle each piece with garlic powder and then press butter side down into the grated cheese. When the cheese is pressed evenly into one side of the bread, place cheese side down in a hot non-stick skillet. Toast for about1 to 2 minutes. It tastes very similar to Sizzler's Cheese Toast.

SPAGHETTI PIE
6 oz. spaghetti
2 tablespoon butter
1/3 cup parmesean cheese
2 eggs; well beaten
1 lb ground beef or turkey
1/2 cup onion; chopped
1 14oz. can diced tomatoes
1 6 oz. can tomato paste
1/2 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon oregano
1 1/2 cup cottage cheese
1 1/3 cups mozarella; shredded and divided

Preheat oven to 375. Spray a 10" pie dish with cooking spray.

Cook and drain spaghetti. stir butter into spaghetti. Stir in Parmesean cheese and eggs. Form spaghetti mix into a crust in a buttered 10' pie pan. Microwave for 5 minutes.

Cook meat and onion till meat is browned and onions are tender. Drain off fat. Stir in the undrained tomatoes, tomato paste, sugar, oregano and garlic powder. Heat through. Spread the Cottage cheese over the bottom of the crust. Sprinkle 2/3 cup of mozzarella over the cottage cheese. Fill with the tomato mix.

Bake 20 minutes. Sprinkle remaining mozarella on top and return to oven until cheese melts, but do not allow it to brown. Serve with some good garlic bread and a nice tossed salad.

Chili Mac

I love the Fall, it's my favorite time of year and growing up in New England we had some of the best Fall seasons around. Trees full of brightly colored leaves, clear blue skies and cool, crisp fresh air. Of course we can't forget that it is also the beginning of Football and Hockey season!

Well now I live in the hot California desert and while it can get quite cold here in the late Fall and Winter months we still have nothing like those beautiful crisp Fall days I remember as a child. Fall or not, I still love to make this dish. Chili Mac is perfect for those cool evenings or just sitting in front of the TV watching a game.

This recipe was originally from Rachel Ray but I changed it slightly to suit our needs. It makes a very large batch so you might want to cut it in half if there are only two of you or you don't want a lot of leftovers. Leftovers for this don't last long around here. If you want to see Rachel's original recipe you can find it here.

CHILI MAC
1 pound Cavatappi or Bowtie pasta
2 1/2 lbs lean ground beef or turkey
2 tablespoons extra-virgin olive oil
1 large sweet onion
2 jalapenos, seed & chopped
4 cloves garlic, chopped
4 tablespoons chili powder
3 tablespoons cumin
2 tablespoons cayenne pepper sauce(Tabasco)
pinch coarse salt
2 cans beef broth
1 28 oz. can crushed tomatoes
2 14 oz. cans diced tomatoes in juice
chopped scallions, for garnish
cheddar cheese, shredded

In a large pot, boil pasta until al dente. You want it slightly undercooked. Drain and set aside.

Meanwhile, in a big, deep pot, brown meat in oil over medium high heat. Coarsley chop the onions (about 1/2 in. size pieces). Add onions, peppers, and garlic to pot. Season meat mixture with chili powder, cumin, Tabasco, and salt. Cook together 5 minutes, stir in broth and cook til liquid is reduced by half, 5 minutes. Stir in tomatoes and simmer for 2 - 3 hours.

Add pasta to chili pot and stir to coat pasta evenly. Cook another 20 to 30 minutes to heat pasta. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions and cheddar cheese.

Trying Out Tofu Shirataki Noodles

Tonight I decided to try those Tofu Shirataki Noodles that everyone has been raving about. I thought maybe this is the answer to my prayers, a pasta that is completely guilt-free! Could these be a Diabetic's pot of gold?

I got myself some Tofu Shirataki Fettuccine Shaped Tofu Noodles and set about making the recipe I found on Hungry Girl, Fettuccine Hungry Girlfredo!

First of all when she tells you to rinse these noodles well she means WELL. They smell very fishy and take a lot of rinsing to get rid of that odor.

The recipe is very easy to throw together and the cheese sauce it makes is very tasty but the noodles were not what I was hoping for. Believe me they look and feel just like noodles until you bite into them. The texture was very hard for me to get used to, tender but yet rubbery at the same time. Hard to describe but I just could not get past that feeling when you bite into them. Alas my hopes and dreams were dashed, they were not the answer to my prayers.

I have a package of the Angel Hair style also so I may get brave and try a traditional spaghetti recipe with them but as a rule I like my pasta a little al dente and these have the feel of overcooked pasta.

If anyone is feeling brave or does not mind the texture, here is the recipe.

Fettuccine Hungry Girlfredo

1 package of Tofu Shirataki Fettuccine Shaped Tofu Noodles
1/2 Wedge of Laughing Cow Light Cheese
1 t. fat free sour cream
2 t. low fat parmesan cheese
Salt & pepper if desired

Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1.

Slow-Cooker Lasagna

I love pasta! All kinds of pasta cooked all kinds of ways. When I was a kid one of my favorite snacks was just a bowl of cold plain elbow macaroni sprinkled with just a bit of salt. Yummy! Of course now that I am Diabetic I have to limit my cravings but that still does not stop me from making pasta dishes and trying out new ones.

I got this recipe from one of my mailing lists that I belong to and of course I had to tweak it to see if I could make it healthier. Crock Pot recipes are great as I can just assemble the ingredients, turn it on and forget it for a few hours.

For the lasagna noodles I used whole wheat oven ready noodles. These are great lasagna noodles I found at Target. It's made by their own food brand, Archer Farms. You don't have to pre-cook them and they taste great. You can't even tell they are whole wheat. You don't have to use the oven ready type of noodles to make this so any kind of lasagna will be fine.

For the marinara sauce I use Trader Joe's Organic Marinara Sauce. It's low fat and no salt added so very low in sodium. Plus it tastes great!

SLOW-COOKER LASAGNA

1 lb. ground turkey
1 medium onion, chopped
2 garlic cloves, minced
1 C water
1 8 oz. can tomato sauce - no salt added
1 6 oz. can tomato paste
1 tsp. salt
1 tsp. oregano
8 oz. uncooked lasagna noodles; broken up
1 lb mozzarella cheese, shredded
2 15 oz. containers low fat or fat free ricotta cheese
1/4 C egg substitute
1 26 oz jar marinara sauce

Brown the turkey, onion and garlic over medium heat in a large skillet sprayed with cooking spray until meat isn't pink any longer.

Add the tomato sauce, tomato paste, marinara sauce, water, salt and oregano, mix well until heated through. Spread one-quarter of the meat sauce in an ungreased crock pot; arrange one third of the noodles over the meat. Combine the cheeses and the egg substitute and arrange one third of the cheese mixture over the noodles.

Repeat these layers two more times; top with the remaining meat sauce. Cover and cook 4 to 5 hours on low heat or until noodles are tender.