Casserole Week: Lightened Up Tuna Casserole

I was pleasantly surprised that a lot of you have never had tuna casserole before either—I thought I would be in a minority!

Recap of yesterday—it’s my birthday on Monday and Mother’s Day on Sunday, so my mom and I always like to combine the two celebrations and go on a little getaway. This time we headed up to Thief River Falls—which is somewhat in the middle of nowhere, but has the Seven Clans Casino with a huge water park. Waterslides are about the only “rides” you’ll catch me on, because any other kinds make me sick unfortunately. So water parks are by far my favorite, and this is the closest one to home.

The Seven Clans has a few restaurants—the Malt Shoppe and the Sizzlin’ 7’s.

We chose the Sizzlin’ 7’s.

They had their Friday night Walleye Special. For just $7.95, you got a huge baked wallet fillet breaded with their special seasoning, corn, baked potato and dinner roll. It was the best tasting fish I’ve had in a long time, and made a overall 5 star tasting meal!

After I got hooked on the tuna casserole in yesterday’s post, I thought why not try and lighten it up? Sometimes you want the  tastes of a comforting dish without the feeling of being weighed down. I think I accomplished this with today’s recipe!

Lightened Up Tuna Casserole

Serves: 4

Ingredients:

• 1/2 lb spaghetti squash (approx 2 cups), microwave prior to baking casserole
• 1 can FF cream of mushroom soup
• 1/3 c skim milk
• 1/2 c FF shredded cheddar cheese
• 1/2 c canned peas
• 1/2 c diced onion
• 1/2 c sliced mushrooms
• 1 Starkist Chunk Light Tuna Sandwich Ready Pouch
• 1/4 c crushed cheddar soy crisps—I use Mr
• Dash of black pepper

Directions:

• Preheat oven to 375 F. Lightly spray a 8 x 8 baking pan.
• In a medium bowl, mix soup, milk, cheese, peas, onions, mushrooms, and tuna until thoroughly combined.
• Mix in spaghetti squash and bake for 30-35 until top is brown and bubbly.
• Sprinkle pepper on top before serving if desired.
• Let cool—makes 4 portions.

Casserole Week: Top Notch Tuna Casserole

 

It seems like tuna noodle casserole is one of the more popular comfort foods. A lot of people I’ve talked to grew up eating it—all in different versions. Even just typing “Tuna noodle casserole” in a Google search box brings up 1,090,000 results. Hello variety! And ever better, tuna provides these health benefits:

Heart

Tuna, like other fish, is full of omega-3 fatty acids. These help to eliminate erratic heart beats, and that lowers the risk of blood clots and heart attacks.

Triglycerides

Triglycerides are a type of fat that--when present in great amounts--contributes to high cholesterol. Eating tuna lowers the triglyceride content in a person to normal, healthy amounts.

Stroke

Since eating tuna helps prevent blood clots and also improves blood flow, it can help prevent strokes. Eating only 1 to 3 servings a month is enough to lower the risk of stroke in a person.

Skin

The omega-3 count in tuna is greatly beneficial to skin care. It helps to reduce inflammation, which helps reduce the risk of sunburn and skin cancer.

Liver

Tuna is a good source of selenium as well as omega-3. This is important in liver health, which helps to promote detoxification of the body.

Surprisingly, I had never had tuna casserole up until a couple months ago. After a few different versions, I settled on this one!

Top Notch Tuna Casserole

Serves: 6-8

Ingredients:

12 ounces uncooked egg noodles

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

1 cup (8 ounces) sour cream

1/3 cup milk

1 can (12 ounces) tuna, drained and flaked

1 cup VELVEETA Pasteurized Prepared Cheese Product—I used the Mexican spicy version.

1 medium onion, chopped

1 jar (2 ounces) diced pimientos, drained

1 can (2-1/4 ounces) sliced ripe olives, drained

1 cup crushed potato chips

Paprika

Directions:

Cook noodles according to package directions; drain. In a large bowl, combine the soup, sour cream and milk. Stir in the noodles, tuna, cheese, onion, pimientos and olives.

Pour into a greased 3-qt. baking dish. Sprinkle with potato chips and paprika. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

 

What’s your favorite tuna noodle casserole recipe?

Chew Review: Made In Napa Valley

Recently I got a great opportunity to try some glazes and dips from Made in Napa Valley! Never heard of em’?

“Tulocay & Company is rapidly becoming one of the leading all natural food companies in the United States. The company was founded in 1993 with a single product: etched olive oil decanters, which it sold to wineries, hotels, and other private label customers. The success of this business led to Tulocay’s first foray into food manufacturing, an array of olive oils and vinegars created for leading specialty food retailers, including Crate & Barrel, Pier 1, and Dean & Deluca.

In 2001, Tulocay took a significant leap forward when it established the Made In Napa Valley brand, a line of high-end gourmet food products. Today, the line includes dipping oils, flavored vinegars, marinades, simmer sauces, rubs and tapenades. The Made In Napa Valley product line has been enthusiastically received by gourmet food lovers around the country, and was recognized as the Outstanding Product Line of 2004 by the National Association of the Specialty Food Trades (NASFT).”

I got to pick a handful of products I wanted, so I chose them envisioning how I could use them in a meal(and of course one treat!). Check it out!

 Roasted Onion Balsamic Grill Sauce

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“We’ve done the work for you on this one by roasting the onions to get that sweet, rich flavor that requires patience and time. Balsamic adds another layer of bright flavor that caramelizes when grilled.”

RECIPE

Roasted Onion Balsamic Root Veggies

Ingredients:

• 2 c baby carrots
• 1 c sliced parsnips
• 1/4 c sliced white onion
• 1/2 c sliced roasted red bell peppers, from jar
• 3 Tbsp Roasted Onion Balsamic Grill Sauce
• 1 tsp fennel seeds
• 1/2 tsp pepper

Directions:

• Place all veggies, seasonings, and sauce in a bowl and toss to coat.
• Add to a skillet on medium heat and sauté for 3 minutes. Add in a splash of water, lower heat to low, cover and let steam until fork tender (6-8 min).

Sweet & Spicy Mustard

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“Who doesn’t love a sweet & spicy mustard, especially with the addition of chardonnay? It is a favorite component for a dipping sauce for egg rolls or pot stickers when combined with soy sauce and rice wine vinegar.”

RECIPE

Tuna Burgers with Sweet and Spicy Mustard

Ingredients:

2  tablespoons  nonfat mayonnaise

2  tablespoons Sweet and Spicy Mustard + more for spreading on buns

1  egg white

2  (6 1/8-ounce) cans albacore tuna in water, drained and flaked

1/2  cup  dry breadcrumbs, divided

1/4  cup  chopped green onions

4  (1 1/2-ounce) hamburger buns, split—I used light wheat buns.

4  lettuce leaves

4  slices tomato

4  slices sweet onion

Directions:

• Combine first 3 ingredients in a medium bowl, and stir well. Add tuna, 1/4 cup breadcrumbs, and green onions; stir well. Divide mixture into 4 equal portions, shaping each into a 4-inch patty. Press the remaining breadcrumbs evenly onto both sides of patties.
• Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add patties; cover and cook 3 minutes. Carefully turn patties over; cook, uncovered, for 3 minutes or until patties are golden.
• Spread more mustard on buns. Place lettuce, tomato, onion, and patties on bottom halves of buns; place tops on sandwiches.

 

Smokey Tomato Savory Spread

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“Sweet tomato flavor combined with a smokey undertone makes for a delicious and versatile savory condiment. Spread on pizza dough and top with your favorite cheese for a unique appetizer.

RECIPE:

[[Smokey Tomato Pulled Chicken Sandwiches]]

Ingredients:

• 3 skinless, boneless chicken breasts—cooked and shredded
• 1/2 c smokey tomato spread
• 1/2 c shredded coleslaw
• 6 hamburger buns
• Cheese, sautéed onions, and/or pickles if desired

Directions:

• Mix smokey tomato spread with shredded chicken. Warm in skillet until heated through. Add in onion if adding and cook till softened. (5-8 min)
• Place on buns, top with coleslaw, cheese and pickles if desired—quick, easy, AND delicious!

Carrot Spice Muffin Mix

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“Looking for more ways to incorporate vegetables into your diet—try these muffins. Tantalize everyone’s taste buds with the warm smell of spices permeating your kitchen as you bake.”

RECIPE

Carrot Spice Muffins With Cream Cheese Frosting

Ingredients:

• One package Carrot Spice Muffin Mix and called for ingredients on package
• 8 oz cream cheese
• 1/2 c powdered sugar
• 1 Tbsp milk
• 1/2 tsp vanilla

Directions:

• Bake muffins according to package directions.
• Meanwhile, mix  together room temperature cream cheese and powdered sugar with a hand mixer and slowly add in milk and extract.
• Let muffins cool completely then frost with cream cheese frosting.

All of these products were unlike any I’ve ever tried before—very unique in tastes, which I like! Sometimes it takes a lot to win me over, but these are all products I would consider buying again in the future! I would highly suggest you head on over to Made in Napa Valley and check out all they have to offer!

Under the Sea

 Spongebob is my favorite thing under the sea, but tuna and crab come in at a close second! That doesn’t mean I still don’t want to try a Krabby Patty sometime, but it would have to be vegetarian style—soy Krabby Patties anyone?

I’ve been trying my best to save money on groceries by making sure I use up what I have before buying more. It definitely stretches my creativity!! I came across this tip for impulse buying at the grocery store..

Before you put something in your cart, ask yourself, “Will I use it this week?”

Do you have a recipe, or a meal plan that includes the item you are debating on?

Of course this doesn’t pertain to super sales and bulk non-perishables, but basically just be aware and plan ahead to save money!

 Now lets get to what you came for! Today’s recipe was a attempt to use up things in my fridge, and it turned out surprisingly good for a use-what-I-have meal. =) Not only was my lunch mighty tasty, I used a wonderful appliance that I have had for about 2 years, and sadly has been collecting dust. Do you have any kitchen appliances you don’t use or forget that you have?

Under the Sea Quesadillas

Ingredients

• 1-8” tortilla
• 1/4 c shredded iceberg lettuce
• 1/8 c chopped bell pepper
• 1/8 c flaked crab
• 1/8 c pouch tuna, or canned
• 1/8 c of canned beans {I used chili beans, yum!"}
• 1/4 c of fiesta shredded cheese blend
• Salsa for dipping, optional
• Any other veggies or add-ins you want!

Directions

• I used my quesadilla maker to make these, but if you don’t have one, you can still make quesadillas! Go here for a stovetop method.
• Plug in your quesadilla maker and lightly spray with non-stick spray.

• Get out your tortilla and start layering your filling. I start with lettuce, then meat, cheese, and finally the veggies and beans.

I used Buena Vida Low Carb Tortillas because they’re whole wheat! And then these Chili Beans really added some pizzazz to my quesadilla. If you ever happen to see these, get em’ because you can use them in so many ways!

• Once the light on the maker says ready, fold your quesadilla in half, carefully place on the grill and close the lid until the ready light comes on again. Then lift up the lid and use a spatula to take your quesadilla out.

 

Happy Hump Day!

Stuff It Style

  I am so happy college is now underway—it looks like it is going to be a busy but fun semester! I am taking 3 courses on campus, one online, and one through the mail! Obviously I like variety! :-) I am taking a Media Writing course on campus, and a lot of it is going to pertain to blogs, so I am hoping to either share mine, or get some useful tips to further my blog! I have another full day today, so I better get onto the recipe I concocted yesterday…

I have a Techniques of Relaxation class (a sad excuse for a phy ed requirement if you ask me!), and all we do is lay on mats in the dark dance studio and listen to calming music while stretching muscles, etc, and in my case, brainstorming recipes of course! This was the result of my first “relaxing” class ;-)

 

Super Stuffed Zucchini

Ingredients:

• 1/2 of a large zucchini, reserve the inside zucchini meat
• 1/2 small sweet potato
• 1/4 canned stewed tomatoes, or fresh if you prefer
• 1/4 c diced green pepper and onion combined
• 1/4 c of mushrooms and shredded carrots combined
• 1/2 pouch of Starkist Lemon Pepper Tuna
• 1-2 Tbsp of shredded Italian blend cheese
• Small handful of spinach
• 1 garlic clove, or 1 tsp minced garlic
• 1 tsp. salt

Directions:

• Scoop out all zucchini flesh leaving a 1/4’ inch shell to stuff. Reserve 1/4 C of zucchini flesh, and chop.

• Take 1 tsp of salt and sprinkle over the zucchini, and turn it upside down for 10-15 minutes.
• Once that time has passed, take a paper towel and pat the zucchini to get all the moisture out.

• Preheat oven to 375 F.
• Meanwhile, get all the veggies listed in ingredients and chop them up in small pieces. Place in a skillet turned on high and stir frequently until veggies start to caramelize. Throw in spinach during the last minute or so.

• Now your ready to stuff, stuff, stuff! First stuff in the veggies. If you have extra that doesn’t fit, just use it for topping a salad or however you wish to use it.
• Next layer is for the stewed or fresh tomatoes. I used stewed.

• Next up is the tuna. The lemon pepper tuna really did wonders for the flavor of this dish, so I recommend using it if you can find it. It’s cheap, too! :-) I could only fit half the pouch in my zucchini boat.

• Then the cheese—it’s best to put it on last, so it gets all bubbly and good.

• Pop in your preheated oven and bake for 25-30 minutes, or until zucchini is tender.

Enjoy!

What’s your favorite food to “stuff”, I am always looking for suggestions! Another stuffed recipe is in the works—stay tuned!

Summer Salads

Hey everyone!

Even though it feels nothing close to summer here (58 degree daytime highs—no joke!), I am still all about eating certain summer fare. Besides an over-abundance of summer fruit and veggies, I tend to eat a lot of “salads”—not just the green leafy kinds, but things like potato salads, tuna salad, coleslaw, etc. What’s your favorite “summer” food or meal? So I thought I’d share some recent salads I have been enjoying—so if your in the need for some new recipes and products, look no further than this post!

I have had my eye on Hungry Girl’s I Can’t Believe It’s Not Potato Salad for quite sometime, and since her 200 Under 200 Cookbook is my cookbook of the month, I figured now would be a great opportunity to make it. What lured me in to this recipe was the awesome method of getting a super creamy(healthy!)sauce mixture—and although the original recipe does not include potatoes, hence the name, I did add a few peeled red potatoes to the mix—I just can’t justify a “potato” salad without the poor potatoes. Either way this would is great! I definitely am making another batch soon, because the first batch is on its’ last leg! Get the recipe here!

New product that just hit the shelves alert: StarKist Chunk Light Tuna Salad Sandwich Ready Spread in a convenient on-the-go pouch! I don’t know about you, but I won’t eat tuna from a can—it just has that canny taste I can’t get past, so I have been a pouched tuna girl, and now that they have a pre-mixed sandwich spread, you better believe I stocked up! At about $1.30 a pouch you can’t go wrong. It was the perfect blend of spices and flavors, and the stats are super too! Each 3-oz. pouch has 90 - 100 calories, 2.5 - 3.5g fat, 4 - 6g carbs, 1g fiber, and 11 - 13g protein depending on if you get the Albacore or the Chunk Light.

Do you have some cans of tuna lying around that you want to use up before you go out and buy more? Try these ideas!

• Combine tomatoes, onion, cilantro, and Serrano chilies—add tuna and fresh squeezed lemon. Serve on top of tostadas or in taco shells!
• Combine pitted olives, tuna, garlic, thyme, rosemary, anchovies(if you want), capers, lemon juice, mustard and olive oil in a food processor for a black olive tapenade with a twist!
• Brush pitas with olive oil, then sprinkle with grated fontina cheese. Top with light tuna chunks, minced garlic, halved marinated artichoke hearts, diced tomato, and kalamata olives. Bake until just bubbly for a tuna pizza!
  
• Make some tuna meatballs by combining oil-packed tuna with minced onion, scallion, parsley, marjoram, and salt. Add egg and panko bread crumbs that have been moistened with a little milk. Form small, firm meatballs and simmer in sauce made with canned diced tomatoes, the oil from the tuna, a splash of white wine, garlic, and onions. Bon appétit!
• Toss tuna into a Middle Eastern-inspired salad, tossing with some chickpeas, chopped tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Mound it on crispbread and enjoy!
  
• Pair your tuna with pasta by mixing a can with chopped garlic, several spoonfuls or EVOO, black olives, capers, and a sprinkle of oregano. Toss with cooked pasta(or sprouts) and add a can of tomato sauce!
• Make a melt by combining a can of tuna with sweet relish, red onion, celery, lemon juice, light mayo, and half of a sweet pickle. Scoop on top of a toasted English muffin half, add a slice(or two!) of cheese, and broil till bubbly.
• Stuff peppers by sautéing diced onion and eggplant until caramelized. Mix with tuna, parsley, and olive oil. Season with salt and pepper, then stuff in to prepared bell peppers. Bake until steaming hot and serve with a bed of rice if desired.
• Add a can to lentils, chopped tomatoes, and parsley along with your favorite low-fat vinaigrette, plus salt and pepper. 

Have a great day as sweet as this fruit!

(yes, it was delish!)