Tuna Casserole

Thanks to GTU I loved this recipe last night! LOL!

Tuna Noodle Casserole with Sour Cream Sauce

8 servings

Ingredients:
3 cups uncooked egg noodles or other pasta
1 (10.75-ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1/3 to 1/2 cup milk (see Note)
1/2 cup mayonnaise
1 (15-ounce) can corn, drained, or 1 cup frozen peas
2 cups shredded Cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon lemon juice

TOPPING:
3/4 cup soft white or wheat bread crumbs
1 tablespoon butter, melted
or 3/4 cup crushed potato chips
or 3/4 cup french fried onions

Preparation:
Preheat the oven to 350 degrees and grease a 9 x 13-inch baking dish. Cook the noodles according to package directions. Meanwhile, heat the soup, sour cream, milk, and mayonnaise in a medium saucepan over low heat. Stir to combine. Mix in the tuna, corn or peas, 1 cup of the cheese, salt, pepper, and lemon juice. Stir until heated through. When the noodles are cooked, drain them and put them back in the pot.

Add the tuna mixture. Mix, and pour into the prepared baking dish. Bake 20 minutes. Sprinkle the remaining 1 cup cheese on the casserole and top with the topping of your choice. Bake 10 to 15 more minutes. Serve with a green salad and corn bread.

Note: Add more or less milk to make the sauce the desired consistency.

Creamed Tuna on Toast

A really simple recipe, a great comfort food and a REALLY cheap meal for a family on a budget.
Hope you like!

Ingredients:
1 tbl. Butter
2 tbl. Flour
2 c. milk
2 cans tuna
1 cup peas canned or frozen (optional)
salt and pepper to taste
6 slices of toasted bread

To make cream sauce:
In a saucepan over Medium High Heat, whisk 1 tablespoon of butter with 2 tablespoons of flour and then very slowly adding a total of 2 cups of milk until it thickens. Whisk the flour and butter mixture constantly while adding the milk to reduce lumps. Then simmer it a bit and as it thickens then add the tuna, we use two cans drained and then add the peas and salt and pepper.

Spoon creamed Tuna over toasted bread and ENJOY!

Shrimp Scampi

I wasn't ever really a fan of shrimp, but being married to D i guess I've grown to like it more.

6 T butter
1/4 C. Olive Oil
2 T. chopped parsley
2 cloves garlic
1/2 tsp. salt
2 T. lemon juice
1 lb. shrimp- 1 g raw
1 lb. Fettucini

Preheat oven to 450 degrees. Melt the butter and add olive oil, parsley, garlic, salt and lemon juice. mix well.

Shell and De-vein shrimp leaving tails attached. (or get rid of tails.) split down inside lengthwise... be careful not to cut through. Spread open to simulate butterflies.

Place in shallow baking pan, tail end up. Pour sauce over all.

Bake for 5 minutes. Place under broiler for 5 more minutes to brown.

Cook fettucini while shrimp are cooking. Mix shrimp and fettucini and serve.

*picture found on {allrecipies.com}, although the recipe is actually one from Dan's mom.

Lime Fish Tacos

This recipe is for the Fish lovers out there. I like seafood, but hate the high price of some fish. Tilapia fish is a great inexpensive alternative. Its healthy, cheap and you can make this scrumptious meal with it. To keep this meal on the lighter side I used fat free sour cream, corn tortilla's (which are also inexpensive) and fat free mayo. Hope you like!

INGREDIENTS
1 pound tillpia fillets
1 garlic clove, minced
7 teaspoons lime juice, divided
1/4 teaspoon pepper
2 tablespoons reduced fat sour cream
2 tablespoons fat-free mayonnaise
1 dash hot pepper sauce
7 (8 inch) flour tortillas, warmed
2 tablespoons butter
1 cup shredded lettuce
1 cup chopped fresh tomato

DIRECTIONS
Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork.
Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place as spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over.

Salmon with Couscous

super easy! it's healthy and fast (20 minutes) too!

2 4-oz salmon fillets
1/4 teaspoon lemon-pepper
1/2-1 tsp soy sauce
1 small orange
1 cup small broccoli flowerets
1/2 cup chicken broth
1/3 cup water
1 teaspoon minced garlic
1/8 tsp salt
1/2 cup quick-cooking couscous

1. rinse fish; pat dry with paper towels. sprinkle with lemon pepper
2. place fish in a greased nonstick baking pan and drizzle with soy sauce. arrange the orange slices on top of the fish. bake, covered, in a 450 degree oven for 8-12 minutes or until fish flakes easily with a fork.
3. meanwhile, in a medium saucepan combine the broccoli, broth, water, garlic and salt. bring just to boiling; reduce heat. simmer, covered, about 3 minutes or just until broccoli is crisp-tender. stir in couscous. remove saucepan from heat. cover and let stand for five minutes. fluff gently with a fork.
4. to serve, spoon the couscous mixture onto a serving platter and arrange the orange-topped fish on top of the couscous mixture.