EASY Tuna Shells & Cheese Casserole

Introduction

Super EASY recipe - GREAT for the busy mom! Made with a few pantry staples.

Minutes to Prepare: 15

Minutes to Cook: 10

Number of Servings: 6

Ingredients

2 (5 oz.) Cans Chunk Light Tuna in Water, drained & flaked with fork
1 (16 oz.) Bag Frozen Peas & Carrots
20 HEB ITZ-A Crackers (Whole Wheat - Generic Ritz) - OPTIONAL
2 (12 oz.) Boxes Velveeta Light (2% Milk) Shells and Cheese

Tips

This is a very easy recipe to cut in half! Use one box of mac and cheese, one can of tuna, and half a bag of peas & carrots. Bake the casserole in an 8-inch square dish. Cooking instructions remain the same.

You can also add sliced green onions to the top - once the dish is pulled from the oven.

If you don't like peas & carrots, you can use ANY 16 oz. bag of frozen vegetables. However, the calories, fat, carbs; etc. will possibly change.

Directions

Preheat oven to 350F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

Prepare both boxes of mac and cheese according to package instructions. Gently fold in tuna and frozen peas & carrots (do NOT thaw).

Pour mac and cheese mixture into prepared baking dish. Cover with foil and heat in the oven for about 10 minutes, or until completely heated through.

Remove foil and sprinkle with crumbled Crackers, if desired. Return to the oven (uncovered) for 5 more minutes, or until topping is golden brown.

Serving Size: Makes 6 Servings (1/6 of the casserole)

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 301.7

• Total Fat: 4.3 g
• Cholesterol: 27.5 mg
• Sodium: 809.2 mg
• Total Carbs: 44.0 g
• Dietary Fiber: 4.2 g
• Protein: 19.3 g

Egg in a Hole (Egg Stuffed Bell Pepper) Breakfast

Introduction

A great high protein, low-carb breakfast

Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 2

Makes 2 Egg in Hole

Ingredients

1/4 tsp Pepper, black
1/2 tsp Kosher Salt
1 tsp Parsley Flakes
2 TBSP Great Value Real Bacon Pieces
2 Large Eggs
2 Medium Bell Pepper (appx. 2-3/4" long, 2-1/2" dia)
1/2 Cup Hill Country Fare Finely Shredded Mexican Blend Cheese

Directions

Preheat oven to 400º.

Remove Tops and seeds from each bell pepper. In each bell pepper, add 1/4 Cup cheese & 1 TBSP Real bacon pieces. Crack an egg on top and season with 1/4 tsp. Kosher salt and 1/8 tsp. Black pepper.

Bake until whites are cooked and yolks slightly runny, 20 to 25 minutes.

Garnish with parsley Flakes!

Serving Size: Makes 2 Eggs in a Hole

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 225.1

• Total Fat: 7.2 g
• Cholesterol: 215.0 mg
• Sodium: 894.8 mg
• Total Carbs: 7.3 g
• Dietary Fiber: 2.1 g
• Protein: 16.1 g

Easy Cheesy Tuna Noodle Casserole

Introduction

This is a quick and tasty tuna noodle casserole that is great for any weekday family meal, and is easy on the budget too!

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 4 (1 Cup Servings) 

Ingredients

1 1/2 Cup Great Value Cream of Mushroom Condensed Cholesterol Free Low Fat Soup
1/2 Cup Great Value 2% Reduced Fat Milk
1 Can (5 oz. Drained) Great Value Chunk Light Tuna in Water
2 Cup Great Value Extra Wide Egg Noodles
1/2 Cup Progresso Italian Style Bread Crumbs
1 Cup Frozen Peas & Carrots
1 1/2 Cup Hill Country Fare Finely Shredded Mexican Blend Cheese

Directions

Pre-Heat oven to 350 degrees.

Bring 4 cups of water to a boil; add egg noodles and boil until done, about 6-8 minutes, stirring occasionally. Drain & rinse the noodles in cold water, then transfer the noodles to a casserole dish.

Add peas & carrots, soup, milk, 3/4 Cup of shredded cheese, and tuna to the noodles & combine until mixed evenly. Add salt, black pepper, and onion powder to taste. Stir again to mix the seasonings into the casserole. I will sometimes add another dash of spices to the top after mixing in the first part - this is optional.

Cover with foil & bake for 20 minutes at 350 degrees. After 20 minutes, remove foil, sprinkle remaining shredded cheese and bread crumbs on top and return to oven for another 10 minutes - uncovered.

Serving Size: Makes 4 (1 Cup) Servings

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 378.6

• Total Fat: 3.7 g
• Cholesterol: 72.9 mg
• Sodium: 946.7 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 3.5 g
• Protein: 21.8 g

The Skinny Tuna Salad Recipe

Introduction

Great Low Calorie Recipe! This is GREAT on crackers, bread or by itself. This recipe was intended to be LOW Calorie (therefore it isn't as moist as most tuna salad). 

Minutes to Prepare: 15

Number of Servings: 8 (1/2 Cup Servings) 

Ingredients

4 (5oz) Can (Drained) Great Value Chunk Light Tuna in Water
3 TBSP Kraft Avocado Oil Mayo
2 tsp French's Yellow Mustard
1/2 cup, chopped/diced Onions (I like Red Onions)
8 Cherry Tomatoes - Diced or Chopped or cut into 4ths.
5 TBSP Heinz Dill Relish
2 Large Hard Boiled Eggs - Chopped
1 tsp Salt
1/2 tsp Black Pepper
1 - 2 TBSP Dill Pickle Juice

Directions

Open & Drain 4 Cans Great Value Chunk Light Tuna in Water & add to a large bowl.

Chop 1/2 C. Raw Onion, 8 Cherry Tomatoes and 2 Large Hard Boiled Eggs & add to the Tuna. Then add mustard, mayo, dill relish, pickle juice and salt & pepper. Stir, mixing well.

Refrigerate 2 hours - or until nice and cold. (Unless you like your tuna room temp.) Enjoy on crackers, wheat bread or by itself!

Serving Size: Makes 8 (1/2 Cup) Servings

Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 92.1

• Total Fat: 3.5 g
• Cholesterol: 72.5 mg
• Sodium: 697.9 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.4 g
• Protein: 12.3 g

Flavorful Garlic Parmesan Baked Eggplant

Introduction

Baked eggplant with garlic Parmesan breading & LOTS of seasoning for a flavorful side dish.

Minutes to Prepare: 15                                                                 

Minutes to Cook: 23

Number of Servings: 4 (About 4 disk/pieces each serving)

Ingredients

1 eggplant, unpeeled (approx 1-1 Eggplant, fresh) 
1/2 Cup Progresso Italian Style Bread Crumbs
1/4 tsp Black Pepper
1 tsp Garlic powder
1 tbsp Grated Parmesan Cheese
100% Extra Virgin Olive Oil Cooking Spray
1 tsp Onion powder
2 tsp Italian Herb Seasoning 
1/2 tsp Paprika
1/2 tsp Salt

Tips

When I flip them over after 15 minutes, I like to sprinkle them with salt & pepper before sticking them back in the oven. This isn't necessary, especially if you are watching your salt intake.

Directions

Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2" disks. Place all disks in colander & set over baking sheet, let sit for at least 30 minutes, for water to drain. Pre-heat oven at 400 degrees F.

Mix breadcrumbs, spices (except Paprika) and Parmesan cheese in a bowl, then spread onto a plate. (I just mix mine on the plate)Then lay them out on a foil lined baking sheet. Spray each piece with Olive Oil Cooking Spray, flip over and spray the other sides.

Press each eggplant disk into the breadcrumb mix, flip and do the same to the other side. Place on aluminum foil or parchment paper lined baking sheet. (I line a separate sheet & do not use the same foil lined sheet they were on when sprayed). Sprinkle the tops with the paprika.

Bake in 400 degrees oven for 15 minutes, then flip each disk and baked for 7 more minutes. After 7 minutes. The eggplant should be golden brown and the breading crispy, if not (as oven times vary - flip and bake 2 minutes, then flip and bake an additional 2 minutes).

Serve as side dish, appetizer or use in eggplant Parmesan.

Serving Size: Makes 4 Servings (About 4 pieces/disks each serving)

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 96.2

• Total Fat: 1.2 g
• Cholesterol: 1.0 mg
• Sodium: 533.6 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 4.6 g
• Protein: 4.1 g

Easy Stove-Top Velveeta Chicken Spaghetti (The Lighter Version of the Original Velveeta Chicken Spaghetti

Introduction

This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad

Minutes to Prepare: 20                                         

Minutes to Cook: 30

Number of Servings: 10 (1 Cup Servings) 

Ingredients

1 tsp. Garlic Powder                                                1/4 tsp Onion powder
1/4 tsp Pepper, black
1 tsp Salt
1 medium Onions, chopped or diced (your preference)
6 serving Great Value Thin Spaghetti Enriched Noodles
12 oz Boneless Skinless Chicken Breast 
1 1/4 Cup Ro Tel Original Diced Tomatoes & Green Chilies
16 Oz. HEB Easy Melt Original
2 1/2 Cup Great Value Cream of Mushroom Condensed Cholesterol Free Low Fat Soup
10 Olives HEB Ode to Olives Jumbo Pitted Black Olives

Directions

1. Boil Chicken in a large pot of water. At the same time, in another small pan, Saute Onion (I use a few tablespoons of water in place of oil, but you can use cooking spray as well.) While Chicken is on to boil, cube the velveeta cheese and set aside. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. 

2. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.

3. While the Noodles are on to boil, add shredded chicken, soup, rotel and sauted onion to a bowl & mix well.

4.Once the Noodles are done and drained; Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken-soup mix & cubed Velveeta cheese. Season with salt, pepper, onion powder & garlic powder, stirring and mixing well. When the cheese is melted, dinner is ready!


Serving Size: Makes 10 (1 Cup) Servings

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 340.0

• Total Fat: 12.8 g
• Cholesterol: 40.5 mg
• Sodium: 1,413.0 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 2.2 g
• Protein: 19.5 g

Queen Ranch Casserole (Version 2)

Introduction

The Lighter version of King Ranch Casserole with LOTS of Flavor!     

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 8 (I Cup Servings)

Ingredients

3/4 cup Great Value Cream of Chicken Soup (Condensed) Low Cholesterol Low Fat
3/4 Cup RoTel MILD Diced Tomatoes & Green Chilies
3/4 Cup HEB Cream of Jalapeno Condensed Soup
16 oz Boneless Skinless Chicken Breast (uncooked)
2 1/2 Cup HCF (Hill Country Fare) Finely Shredded Mexican Blend Cheese
1/2 tbsp Dried Cilantro
1 tsp Cumin Seasoning
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Salt
1/2 tsp Pepper, black
1 tsp Chili powder
8 Olives HEB Ode to Olives Jumbo Pitted Black Olives (Optional)
1/2 cup, chopped Onions, raw
10 HEB White Corn Tortillas

Tips

I like to serve this with re-fried beans and a side of avocado & sliced tomatoes.
If you aren't worried about calories, you can "Beef Up" the recipe by using the whole can of Cream of Chicken, Cream of Jalapeno & Rotel. And you can use as many corn tortillas as you desire. This recipe was created solely for my diet purposes and is low calorie, low fat & high protein (as it is written). 

Directions

1. Preheat Oven to 350 F. Spray Glass Baking Dish with cooking spray. And place your chicken breast on to boil. Once the breast are done boiling, shred the meat and set aside.

2. In a Large Bowl, combine shredded Chicken, Soups, Ro-Tel, diced onion and Dry Seasonings. Stir well until mixed.

3. Get you glass baking dish & Layer 1/2 of the tortilla pieces in the bottom of the baking dish. Top with 1/2 of the chicken mixture and cheese. Repeat Layers (for a second layer) - Ending with cheese on top. Then take your Olives and slice them (thin or thick - your preference) and scatter on the top.

4. Bake uncovered 30 minutes or until cheese is melted and bubbly.

Serving Size: Makes 8 Servings = 1 Cup Servings

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 283.7

• Total Fat: 3.3 g
• Cholesterol: 53.8 mg
• Sodium: 961.1 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 2.2 g
• Protein: 18.0 g