I hope to share with you these recipes in the coming months. For starters, here is my husband tasted and approved tuna casserole. It includes a carbohydrate, a vegetable, and protein. You can vary the proportions according to your preferences and if you want it to be healthier use whole wheat pasta.
1 lb elbow pasta
2 cups frozen peas
1 cup grated Mozzarella cheese
2 five oz cans tuna in oil
1 T. garlic powder
1 T. onion powder
Boil generously salted water, cook elbows as directed. About four minutes before pasta is cooked, add frozen peas to the boiling water. Cook to desired texture and drain. While still hot, add grated mozzarella, tuna, and seasoning. Serve warm. Reheat using the hack posted here.
*For a delicious twist, saute four cloves garlic and a large yellow onion in olive oil and add to the mix. Omit onion and garlic powders. You can saute in olive oil or butter but if using butter, use tuna in water not oil.
*I’ve done this using peas and carrots mix or frozen broccoli florets as well. Experiment with different vegetables. Try using slices of tomato.
*Use tuna in water if you’re watching your oil intake. It will not influence the taste as the other ingredients are stronger. It will slightly alter the texture and the way the tuna mixes in with the rest of the casserole.
Have you tried this with a different variation? Comment below with your additions!!