One Pot Creamy Tuna and Noondles

• From: Mel's Kitchen Cafe

**I LOVE the fresh parsley on this!

• 
  
• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 2 garlic cloves, finely minced or 1 teaspoon garlic powder
• 1 cup milk
• 2 cups water
• 2 1/4 cups low-sodium chicken broth
• 16 ounces small pasta shells
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons milk or heavy cream
• 1 tablespoon Dijon mustard (I just did a squirt of mustard and drops of white vinegar)
• 1 tablespoon fresh lemon juice
• 2 5-ounce cans white albacore tuna, drained
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving

DIRECTIONS

1. In a 4- or 5-quart pot, heat the oil over medium heat and sauté the shallot (or onion) and garlic for 2-3 minutes.
2. Stir in the milk, water, broth, shells, salt and pepper. Bring to a simmer, and cook, uncovered, stirring often (at a simmer, not a rigorous boil) until the pasta is al dente, according to package directions (the pasta will continue to cook a bit over the next few minutes so don't overcook it in this step). Each brand of pasta will will differ slightly; depending on the brand, you may need to add a bit more liquid toward the end of cooking time but do so gradually so it isn't too soupy. There should be a bit of liquid left even after the shells are just tender. They'll continue to soften up and the liquid will be absorbed as other ingredients are stirred in and as it rests.
3. Stir in the milk or heavy cream, mustard, and lemon juice. Add the tuna and mix gently until combined. Stir in additional salt and pepper to taste, if needed. Let the pasta rest for 5-10 minutes - it will thicken up and get nice and creamy.
4. Sprinkle with parsley and serve with extra lemon wedges - it is delicious with lemon juice drizzled over the top of individual servings.

1/2 version

• 1 teaspoon oil
• 1 medium shallot (or 1/4 cup finely chopped white or yellow onion)
• 1-2 garlic cloves, finely minced or 1/2-1 teaspoon garlic powder
• 1/2 cup milk
• 1 cup water
• 1 1/8 cups low-sodium chicken broth
• 8 ounces small pasta shells
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoons milk or heavy cream
• 1/2 Tablespoon Dijon mustard (I just did a squirt of mustard and drops of white vinegar)
• 1/2 Tablespoon fresh lemon juice
• 1 5-ounce cans white albacore tuna, drained (or regular tuna)
• Salt and pepper to taste
• Fresh parsley, chopped
• Lemon wedges, for serving

Best BBQ coleslaw

This recipe is from the all-new ultimate Southern Living Cookbook, 2006.  (from Mom)


1/2 c sugar
1/2 c mayonnaise 
1/4 c milk
1/4 c buttermilk (It's fine to just use regular milk, too)
2 1/2 T lemon juice
1 1/2 T white vinegar (I use cider)
1/2 t salt
1/8 t pepper
20 oz coleslaw mix- finely shredded cabbage and carrots

Mix all but coleslaw in a large bowl, then add the coleslaw and mix well. 

**Really good used on fish tacos.  Heat corn tortilla over med-high heat for 10-15 sec. on each side.  Top with avocado/guacamole, a fish stick, cheese, and coleslaw dressing.

Broccoli-Cheese Soup

Mama’s/Shay’s Broccoli-Cheese Soup

2 big stems broccoli or 20 oz frozen 3 1/2 c milk

3 c chicken broth (2 cans) ½ tsp salt

1 chopped onion ½ tsp pepper

6 Tbs butter ¼ tsp garlic powder

6 Tbs (1/4 c + 2 Tbs) olive oil 1 tsp basil

¾ c flour 2 c shredded cheese

Bring broth to a boil.  Add broccoli (chopped small) and onions and return to a boil.  Reduce heat and simmer for 45 minutes.  

Melt (on low-medium heat and in heavy sauce pan) butter and oil. Add flour and make smooth paste (use whisk) then add the milk all at once and bring to a boil until thick and smooth.  Add seasonings and cheese.  Once melted and smooth, add broccoli broth.  

Top with paprika, opt.

(If using frozen broccoli maybe do a little less liquid? It was quite runny so I took some soup out and added cornstarch then put back in.)

Spaghetti Pie

From Mel's Kitchen Cafe

INGREDIENTS

• 12 ounces thin spaghetti or vermicelli noodles (I halved the recipe and used about 14 oz leftover cooked noodles)
• 1 pound lean ground beef or ground turkey (opt!  Go meatless)
• 1 small white or yellow onion, diced
• 1 clove garlic, finely minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 28-ounce can crushed tomatoes
• 16-ounces tomato sauce
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 4 ounces light cream cheese, softened
• 1/2 cup lowfat cottage cheese
• 3/4 cup Parmesan cheese, divided
• 3/4 cup mozzarella cheese, divided

DIRECTIONS

1. Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to 400 degrees F.
2. In a large pot of boiling, salted water, cook the noodles until al dente according to package directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano. Simmer the sauce over medium or medium-low heat for 10 minutes.
3. When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep the remainder of the red sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top. Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.

Plop Plop

8 oz cool whip
1 sm. package jello
16 oz cottage cheese
1 can crushed can pineapple (small)
1 can mandarin oranges

First fold in jello and coolwhip, then cottage cheese and then coolwhip.

Pasta Chicken Salad

In a pot cook:
3 c. raw bowtie pasta

Mix in a large bowl:
2 c. shredded chicken
2 c. cubed apples (about 2 small)
1/4 c. mayo
1 c. coleslaw salad dressing
1/4 c. finely chopped green onion
2 c. grapes, halved
1 can crushed pineapple, drained (don't need to squish all the juice out)
1 c. cashews*

After the pasta is done, rince in cold water until cool.  Add drained pasta to the rest and chill for several hours.  

*Can add cashews right before serving if you want them fresh and crisp, or add them with the others and they'll be slightly softened.

From Michelle Erekson

Loaded Baked Potato Soup

• 4-5 medium russet baking potatoes (about 10-11 oz each potatoes)
• 4 tablespoons butter
• 1/2 cup all-purpose flour, divided
• 6 cups milk (can use 2 c powdered)
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup light sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

DIRECTIONS

1. Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don't want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
2. In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. 
3. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. 
4. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. 
5. Stir in the potato chunks and salt and pepper. 
6. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve with desired toppings.

Mel's Kitchen Cafe

Sweet and Sour Meatballs

From Mel's Kitchen Cafe

• 1 1/2 pounds lean ground meat (see note) (I doubled the meatballs to freeze half.  I used 1 lbs of each: Beef, turkey, pork)
• 3/4 cup quick oats or old-fashioned oats that have been lightly pulsed in a blender
• 2 eggs, slightly beaten
• 1/2 cup finely chopped onion
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Worcestershire sauce
Sauce:
• 1/2-3/4 cup brown sugar (depending on how sweet you want the sauce)
• 1/2 cup apple cider vinegar
• 2 teaspoon yellow mustard
• 1/2 cup barbecue sauce (my favorite homemade version here)
• 2 teaspoon Worcestershire sauce
• Hot, cooked rice for serving

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. For the meatballs, combine all of the ingredients and mix well. Form into about 12 meatballs (right around 2-inches each). Place in a lightly greased 9X13-inch pan.
3. For the sauce, whisk together the ingredients until well-combined.
4. Pour the sauce over the meatballs and bake for 30 minutes or until the meatballs are cooked through and the sauce is slightly thickened.
5. Serve over hot, cooked rice, if desired.

NOTES

Freezable Meal: After covering the meatballs with sauce, cover the pan with two layers of aluminum foil and freeze. To bake, preheat the oven to 350 degrees and bake covered without thawing for 1 hour. Uncover and bake 20-30 minutes more, until meatballs are cooked through.

Fried Zucchini

1 med zucchini
1 egg
about 3/4 roll of Ritz
Olive oil

Cut zucchini into about 1/4-1/3" slices.
Beat the egg in a small bowl.
Crush the Ritz in a blender and place in another bowl.

Heat griddle to 350.
Dip zucchini slices into egg, then Ritz and set on a plate until you have a whole bunch ready and the griddle is ready.

Pour a good amount of olive oil onto griddle and place zucchini on top. Fry about 3 min. on each side.

Black Bean and Mango Quesadillas

Black Bean and Mango Quesadillas

Ingredients

1  cup diced mango (about 1 medium/large mango, 2 small ones)

1/4 cup diced red onion

1/4 cup diced red pepper

1-2 tablespoons finely minced jalapeno pepper (I didn't add, just added more red pepper)

2 tablespoons chopped cilantro

1 tablespoon fresh (or bottled) lime or lemon juice

1 can black beans, rinsed and drained

1/4 teaspoon ground cumin

1/4 teaspoon coriander

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

salt and pepper

1-2 cups shredded pepper jack cheese, or any

4 med flour tortillas

Instructions

• Preheat a non-stick griddle or skillet to 325.

• In a large bowl add all ingredients, except cheese and tortillas 

• Sprinkle a couple Tbs cheese on one side of the tortilla, add mango mixture, sprinkle more cheese and fold over.  

• Brush a little oil on both sides of the folded over tortilla

• Cook until cheese is melted and tortillas are toasted and golden brown.

Adapted from OurBestBites

Tater Tot Casserole

1/2-1 lb ground beef/turkey
1 onion
1 can cream of mushroom soup
1 can corn/frozen (1 3/4 c)
1 c cheddar cheese
1/2 can milk (cream of mushroom size)

1 32 oz package frozen tater tots

Brown ground beef with onion.  Add the mushroom soup, corn, 1 c. cheese, and milk.  Mix and place in 9x13" pan.   Place tater tots on top and sprinkle with the rest of the cheese.  Bake at 375 for 40 min.

(original recipe says to put an extra 1/2 c cheese on top)

7 Layer tostadas

Ingredients:
refried pinto beans
guacamole
light sour cream
Taco Seasoning)
Cheddar or Mexican blend cheese, shredded
chopped tomatoes
thinly sliced green onions
sliced black olives (or use a 4 oz. can sliced olives)
whole wheat flour tortillas, 6 or 8 inch inch size

Broil tortillas in the oven until they're crisp and barely starting to brown, turning once. 30 sec-1 min on each side.

While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they're warm. 

Turn oven to 350.  Leave tortilla on pan and spread on top: 
-- refried beans (1-2 tablespoons)
--a thin layer of guacamole (1-2 tablespoons)
--a thin layer of sour cream (1-2 tablespoons)
--Sprinkles of taco seasoning
--several generous pinches of finely grated cheese
--chopped tomatoes
--thinly sliced green onions
--sliced olives

Put back in the oven for 5 minutes or so until cheese is melted and hot.

Classic Deviled Eggs

6

hard-cooked eggs, peeled

3

tablespoons mayonnaise or salad dressing

1/2

teaspoon ground mustard

1/8

teaspoon salt

1/8

teaspoon pepper

From Betty Crocker