A couple of months ago I was attending a Relief Society lesson on the Word of Wisdom, when one of the sisters remarked that when she was young, her father would say to her mother, “Barbara, I don’t want any one colored meals.” That statement amused me (OK I chucked under my breath.) I don’t know about you, but I love a colorful meal! Even tuna noodle casserole can be colorful, so here you have my version.
Colorful Tuna Noodle Casserole
The idea is to raise the ratio of vegetables to pasta. If you use one cup of noodles, then add two cups of chopped or sliced veggies (I know it sounds like a lot, but trust me, it works and it’s good.) In the photo above I used green beans, celery, carrots, and onions.
You could use a cream of whatever soup, but I made a sauce of buttermilk and cream cheese.
Mix it all together with a can of tuna and some Italian seasonings. Top with slivered almonds and bake for about 25 minutes at 350 degrees.
This is a recipe that you can vary according to your families likes, just remember “color.”
I always thought Ramen noodles were for kids and college students until I found this recipe from the Bodily Recipe Box. I followed Angela’s recipe, except I used canned turkey and added some fresh sage. Use fresh when you can, but if not . . . all the ingredients for this recipe can be stored in your pantry. Canned poultry, dried carrots and celery, and ramen noodles make a great last minute meal!
#1 – I picked up a copy of Cinch and we have been eating a lot of spinach.
#2 – We are blessed with a garden box full of spinach, so we are eating a lot of spinach.
Last night I decided to try a pasta salad recipe from the Cinch book with fresh spinach in it, something new to me. It was delicious, all except for the 1/2 cup of red onions that it called for per serving. Right now I’m wondering how much gum I’ll have to chew before the taste of onions is gone from my taste buds. I really like this recipe, but with 3/4 cup less onions.
Pasta Salad with Fresh Spinach (serves two)
1 cup of cooked macaroni (I used spiral)
1 cup quartered artichokes
1 cup thinly sliced carrots
1 1/2 cups sliced spinach (sliced like ribbons)
1/4 cup thinly sliced red onion
2 Tablespoons olive oil
2 Tablespoons red wine vinegar
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon crushed rosemary
1/2 cup feta cheese
Toss pasta and veggies in a bowl. Mix together oil, vinegar, spices, and toss with veggies. Top with crumbled feta.
Today I learned something new, EVOO means Extra Virgin Olive Oil and that I like chickpeas, but not from a can. I soaked some dried chickpeas overnight and cooked them this morning so I could make this recipe for Winter Harvest Citrus Butternut Pasta. I omitted the nutritional yeast and mushrooms, but followed the recipe otherwise. All the ingredients are pantry friendly if you happen to have some orange juice and squash in your freezer.
There are some foods that need a recipe and others that don’t. Pasta for instance, a little bit of this and a little bit of that and you have a great meal. Here’s a vegetarian pasta that’s pantry friendly and made with spaghetti sauce from the garden tomatoes.
Cook any kind of pasta according to package directions. While that’s cooking saute some vegetables in a tablespoon of olive oil. Add a jar of spaghetti sauce, adjust the taste with herbs of your choice, and simmer for 10 minutes. It’s that easy!
I use artichokes and roasted red peppers from the pantry in the winter. In the summer, vegetables from the garden.