What’s for dinner? Tuna Casserole

This morning was rainy out, so the wee lad and I stayed home after dropping his sister off at school.

This week is a busy one with Sparks, the start if a fresh round of swimming lessons, picture day, play dates and Daddy being away for work. I decided that I would do a little prep for mealtimes to make it easier on myself.

There were some bananas starting to freckle, so I made some banana bread, a big ‘ol batch of pancakes, just to make my mornings that much easier and prepped dinner for tonight.

Here’s what I made:

Tuna Casserole
Skinny Tuna Casserole

Adapted from Skinnytaste.com

Ingredients:

450g of rotini pasta

1 tbsp butter

1 medium onion, minced fine

3 tbsp flour

1-3/4 cups reduced sodium chicken broth

1 cup 2% milk

1 oz sherry

8 oz cremin mushrooms (sliced)

1-1/2 cups frozen peas (thawed)

1 cup chopped celery

1 can of tuna in water, drained

1-1/2 cups reduced fat marble cheese (you could use cheddar too)

Cooking spray

2 tbsp parmesan cheese

2 tbsp whole wheat seasoned breadcrumbs
Directions:

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Preheat oven to 375°. Lightly spray 9 x 12 casserole with cooking spray.

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute.

Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

*I pre-made my casserole in the morning, so I covered it with foil and put it in the fridge. When I was ready to cook it, I added 5 minutes to be sure it was heated throughout.

 

What’s for dinner? Lemon Garlic Tilapia

With the cost of meat being so high…we’ve been eating a lot more fish!

It’s not only super tasty, but pretty good for you too 😄

I picked up a family pack of tilapia last week, so I had some still in the freezer.

This is what I made:

Lemon garlic tilapia

Photo credit: Allrecipes

*I forgot to take a picture, so I’ve borrowed this one from Allrecipes*

Lemon Garlic Tilapia

Courtesy of Allrecipes

Ingredients:

4 tilapia fillets

3 tbsp fresh lemon juice

1 tbsp butter, melted

1 clove garlic, finely chopped

1 tsp dried parsley flakes

pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
Rinse tilapia fillets under cool water, and pat dry with paper towels.
Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

I boiled up some chopped carrots and diced potatoes and mashed them up with a bit of butter, milk and garlic powder, and steamed up a pile of spinach to serve alongside. The kids gobbled it up and even stole some of my fish!

What’s for dinner? Baked Tilapia and Zucchini Bake

So we just came back from an AMAZING family holiday in Maui, and as souvenirs, the kidlets brought home colds.

Yuck!

No appetite for these little munchkins, so chicken noodle soup it is.

The silver lining is though…I get to try something yummy for Mom and Dad to enjoy, that normally the wee mites would probably turn up their noses at.

Here’s what I made:

Baked Tilapia and Zucchini Bake

Part 1

Baked Tilapia

Courtesy of Taste of Home

Ingredients:

4 tilapia fillets

3 Tbsp melted butter

3 Tbsp lemon juice

1-1/2 tsp garlic powder

1/8 tsp salt

2 Tbsp capers, drained

1/2 tsp dried oregano

1/8 tsp paprika

Directions

Place tilapia in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika.

Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork. 

Part 2

Garlic Parmesan Zucchini and Tomato Bake

Courtesy of ifoodreal.com

Ingredients:

2 large or 2.5 lbs zucchini, cut into quarters

10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced

7 garlic cloves, crushed (I would cut this in half as it was pretty garlicky. Not good if you are a close talker.)

1/2 cup Parmesan Cheese, shredded

1 tsp basil/thyme/oregano, dried

3/4 tsp salt

1/2 tsp ground black pepper

1/3 cup parsley or basil, finely chopped

Cooking spray 

Directions:

Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.

In a large mixing bowl, add all ingredients, except parsley/basil, and stir to combine. Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes. Remove from the oven, garnish with basil or parsley and serve hot/warm.

I steamed up a whack load of spinach along side for some extra green and iron. It was pretty fantastic!

What’s for Dinner? Turkey Swedish Meatballs

The other day, I had a hankering for meatballs and pasta, but didn’t want to go the standard spaghetti sauce route again, so I came up with this:

Turkey Swedish Meatballs

 

Turkey Swedish Meatballs

Adapted from Jessica Alba’s Turkey Meatballs & Damn Delicious’ Swedish Meatballs

Ingredients for the meatballs:

2 turkey breast whizzed through a food processor until ground

1 cup of Panko (Japanese breadcrumbs)

1/4 cup finely chopped carrots

  • 1/4 cup finely chopped zucchini
  • 1/4 cup finely chopped onion
  • 2 large eggs
  • 2 tablespoons Italian seasoning
  • 1 tablespoon coarse sea salt
  • 2 tablespoons olive oil

 

Ingredients for the gravy:

1/4 cup unsalted butter
1/3 cup all-purpose flour
  •  
  • 4 cups beef broth
  •  
  • 3/4 cup sour cream
  •  
  • Kosher salt and freshly ground black pepper, to taste
  •  
  • 2 tablespoons chopped fresh parsley leaves

 

Directions:

To make the meatballs: In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.

Meatball ingredients

Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.

Turkey meatballs

  • To make the gravy: Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
  • The gravy
  • Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
  • Serve immediately, garnished with parsley, if desired.

 I had some dregs of dry pasta sitting in the pantry, so I cooked them up to have with these yummy meatballs. I steamed up some asparagus and sliced up some fresh cucumber sprinkled with dill. Yummers!

What’s for dinner? Lighter General Tso’s Chicken

Our daughter has been requesting “butter rice” for the past week, so I thought I’d make something that went with that.

The chicken breast staple was abundant in the freezer, so it was a given that that’s what was going to be paired up with the rice.

Here’s what we had:

Lighter General Tso's Chicken

Lighter General Tso’s Chicken

Adapted from Damn Delicious

Ingredients:

    • 2 boneless, skinless, chicken breasts, cut into 1-inch chunks
    • 1/4 cup all-purpose flour
    • 2 large eggs, beaten
    • 2 cups crushed Rice Crispies (I whizzed mine in the good processor until it resembled fine bread crumbs)
For the sauce:
  • 1-1/2 cups chicken broth
  • 1/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar, packed
  • 2 tbsp cornstarch

Directions:

  • Preheat oven to 450 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  • Working in batches, dredge chicken in flour, dip into eggs, then dredge in crushed Rice Crispies, pressing to coat.
  • Place onto prepared baking sheet and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 13-15 minutes.
  • In a large saucepan over medium high heat, combine chicken broth, hoisin, rice vinegar, soy sauce, brown sugar and cornstarch until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
  • Serve immediately.
  • I served this along side of “buttered rice” for the kiddos and plain for Mum and Dad, with several slices of fresh cucumber…dinner lasted less than half an hour 😃

What’s for dinner? Shredded Chicken Enchiladas

I’ve mentioned that I love Mexican food, right?
I had some tortillas and Greek yogurt that needed to be used up and the tomatoes were ripening too quickly, so those guys needed to be eaten too.
This quick dinner was just what we needed to fill us up and there were even leftovers for lunch the next day!
Here’s what I made:

Photo credit: Chef In Training

Shredded Chicken Enchiladas

Adapted from Chef In Training w/Recipe Girl

Ingredients:
  • 8 burrito size tortillas
  • 2-1/2 cups enchilada sauce 
  • 2 cooked chicken breasts, shredded (I poached the breasts and let cool before shredding)
  • 2½ cups shredded cheddar cheese
  • 3 medium tomatoes, diced
  • 1 small onion, chopped
  • 1 bell pepper, choppe
  •  
  • Instructions:
  •  
  • Place the tortillas on a plate, cover with damp paper towel, microwave for 1 minute.
  • Spread 2tbsp of enchilada sauce over the tortilla. Place shredded chicken along one edge of the tortilla and roll up to form enchilada. Place in a greased 9×13. Repeat for remaining tortillas.
  • Pour remaining sauce over the top of enchiladas.
  • Sprinkle ½ cup shredded cheese over the top.
  • Bake at 375 degrees F for 20-30 minutes until heated through and cheese is melted.
  • Garnish with cilantro, olives and tomatoes. Serve with salsa, sour cream and guacamole.

Yummy, yummy, yummers! Another recipe to repeat often 😀

What’s for dinner? Honey Glazed Salmon

Daddy’s away for work this week, so it’s just me and the kiddos dining at Chez Mom.

I find it hard to motivate myself to make the regular kinds of meals that I do when Daddy’s home, but I made sure to meal plan our dinners this week so I didn’t give into finger food dinners for the kids and skipping dinner all together for myself.

Here’s what we had:

Honey Glazed Salmon with Citrus Avocado Salsa
Courtesy of Cooking Classy

Ingredients:

4 (6 oz) skinless salmon fillets
8 tsp honey, divided
8 tsp flour, divided
2 Tbsp olive oil
Fine sea salt and freshly ground black pepper

Salsa

1 large hass avocado, peeled, cored and diced
1/3 cup chopped red onion (I like to run under cool water to remove harsh bite)
1 tsp orange zest
2 small navel oranges, peeled, segmented and diced*
1 tsp lime zest
2 Tbsp lime juice
1 cloves garlic, minced
3 Tbsp cilantro, chopped
Fine sea salt and freshly ground black pepper

Directions:

Preheat oven to 350 degrees.

Working with 2 salmon fillets at a time, sprinkle tops of fillets with salt and pepper, then drizzle tops with 1 tsp honey and rub over salmon to evenly cover, then sprinkle tops with 1 tsp flour and spread to cover.
Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil, once oil is hot add 2 salmon fillets to pan and cook until bottom is golden brown, about 2 minutes. While they cook, sprinkle tops of fillets in pan with salt and pepper then drizzle and rub top with 1 tsp honey and 1 tsp flour.
Carefully rotate salmon and cook until bottom is golden, about 2 minutes longer. Repeat process with remaining 2 fillets.

Lightly spray a baking sheet with non-stick cooking spray then transfer salmon to baking sheet. Bake in preheated until cooked through, about 7 – 10 minutes longer (cook time will vary depending on thickness of salmon).

Serve warm with citrus avocado salsa.

For the salsa:

Add all ingredients to a medium bowl and gently toss, while seasoning with salt and pepper to taste.
*This can also be made without the oranges, just omit the oranges and orange zest and use 2 avocados and up lime zest to 2 tsp.

Honey Glazed Salmon

I failed to buy the avocados, so we had our salmon sans salsa. But I married it up with some steamed spinach, a Caprese salad and some “browned rice”. The kiddos sure gobbled their dinners up quickly, so this another dish to add to the Weeknight Dinner list.