Tuna Noodle Casserole

I got this recipe from Kraft as well. It's quite tasty! Perfect for when you need a little fish on the cheap.

Tuna Noodle Casserole

serves 3

Place a can of drained tuna, 2 cups water, 2 cups macaroni (or other small dry pasta), 1 cup milk and a tablespoon of butter in a large skillet. Cook over medium heat until the pasta is tender, stirring frequently.

Add 2 cups (I usually do much less) shredded cheese (mozzarella, cheddar, or whatever you like) and a few spoons of grated parmesan. Stir until melted, then add 1 cup chopped celery and a dash of italian seasoning.

Tangy Tuna Patties

I got this recipe from another website... I cannot remember which, I've had it for so long (if it happens to be yours, feel free to comment and say as much! I love it). I changed it a bit depending on what I have in my fridge. It's quite tasty!

Tangy Tuna Patties

Ingredients

12 ounces canned tuna, water packed and drained (about 1 1/2 cups)
2 eggs
3 Tbsp chili sauce (we used a chicken spicy sweet chili sauce... very tasty)
1 Tbsp prepared horseradish (I used dijon mustard)
1-2 cups oatmeal (regular is better than quick cooking)
ground pepper

Combine all ingredients except oatmeal in a large bowl, mix well.
Mix in 1/4 cup oatmeal at a time until mixture is a good texture to form patties (moist, not drippy)
Place bowl in fridge for 10 minutes to make it easier to make patties.
Form mixture into a ball with your hands (makes about 9 total) and flatten into a pattie and fry on medium heat on the stove. We've also grilled them on an indoor grill (they'd fall through a BBQ).
Serve by itself with tarter sauce and rice and steamed veggies, or do like in the picture and make into a fish burger with tartar sauce and serve with salad and fries.

Fabulous Fillet of Salmon

For supper today I made salmon. This recipe is somewhat similar to something I've made before, but it is NOT the same recipe. I actually really enjoyed it. Since Chuck came in from the field and needed to eat and go, I missed taking a pic, so this is the pic from the recipe itself. I got this recipe from the Milk calendar. I halved the recipe and served it with steamed rice. Perfect for 2.

Fabulous Fillet of Salmon

Ingredients
4 thick salmon fillets
2 large carrots, cut into matchsticks
1 sweet red pepper, cut into strips (I didn't have this, used celery)
1/4 cup flour
1/2 cup cream cheese, softened (1/2 brick)
1 1/2 cups milk
grated rind of 1 lemon (didn't have this, so I omitted it)
1 Tbsp chopped fresh dill or chives, or 1 tsp dried dill
1/2 tsp salt
1/4 tsp pepper
2 Tbsp lemon juice

1. Preheat oven to 375F. Grease 13x9 inch baking dish.
2. Place salmon in dish, 1 inch apart. Sprinkle carrots and pepper over and around fish.
3. In bowl, using electric mixer, beat flour and cream cheese until smooth. Gradually beat in milk, then lemon rind, dill, salt and pepper. Pour over salmon and veggies. Bake, uncovered, 15 minutes or until sauce is bubbling and salmon flakes easily with a fork. Broil if desired until golden. Let stand 5 minutes before serving. Serve over rice, and sprinkle with lemon juice.

Prep: 10 min
Bake time: 15 min
4 servings.

Recipes Part XIV: Zesty Shrimp Pasta (may5, 2008)

We made this one a while back, and I forgot to post it. It's pretty good, as it's really different from normal. However, I got tired of it pretty quick (Chuck really liked it though). I think it would have been better served with a salad rather than alone, or with garlic toast rather than plain. I got this recipe from Kraft as well.

Zesty Shrimp and Pasta
Prep: 10min Total: 25min

Ingrediants

300g linguine, uncooked (I used spegghetti)

1/3 cup Italian dressing, divided

2 cups sliced fresh mushrooms (didn't have these, used one can)

1 small onion, thinly sliced

1 14oz can artichoke hearts, drained and quartered (I got a cheaper can and it had hard leaves in it... not so appetizing)

1 lb cleaned uncooked large shrimp (or however much you want)

1 Tbsp chopped fresh parsley (or just add dried stuff... again, however you want)

1/4 cup Parmesan grated cheese

Cook pasta as directed on package

Heat 1/4 cup dressing in a large skillet on medium heat. Stir in mushrooms, artichokes and onions. Cook 3 minutes or till onions are crisp-tender.

Add shriimp and parsley. Stir; cook 2 minutes or until shrimp are pink and veggies tender, stirring occasionally.

Drain pasta; return to pot. Add shrimp mixture and remaining dressing. Sprinkle with cheese.

Makes 6 servings, 1 cup each.

Substitute: Instead of artichokes, add 1 large red pepper, chopped.

Recipes Part XII; Skillet Salmon (april 21, 2008)

We decided to try something new today for supper. It was really good! I love salmon. We served it with brown and wild rice, and salad. (got this recipe from Kraft)

20-Minute Skillet Salmon
Prep: 10min
Total: 20min

Ingrediants
2 tsp oil
4 salmon fillets (1 lb)
125 g (1/2 250g tub) herband garlic cream cheese
1/2 cup chopped cucumber
2 Tbsp chopped fresh dill (or dry dill to your tastes)

Heat oil in a large skillet on med-high heat. Add salmon; cook 5 min each side or until salmon flakes easily with a fork. Remove from skillet; cover to keep warm.
Add milk, then cream cheese to the skillet. Cook and stir until cream cheese is melted and mixture is well blended. Stir in cucumbers and dill.Return salmon to skillet. Cook 2 min or until heated through. Serve salmon topped with cream cheese sauce.
Makes 4 servings.

Recipes Part VI: Salmon with Brown Rice Pilaf (jul 27)

Today's recipe is salmon and brown rice. It is really good, and since I didn't think there was enough veggies, I served it with some mixed veggies, about 1/2 cup. It tasted REALLY good, mostly due to the garlic and ginger in the salmon, and the peppers and onion in the rice.

Asian Salmon with Brown Rice Pilaf

Brown Rice:

- 1 tablespoon olive oil

- 1/2 onion, chopped

- 1/2 red or green bell pepper, chopped

- 2 cups water

- 1 cup short grain brown rice (I used brown long grain mixed with wild rice)

- 1/4 cup finely chopped parsley

- Salt and freshly ground black pepper (optional)

Salmon Ingredients:

- 2 skinless salmon fillets (about 4 ounces each)

- 1 tablespoon olive oil

- 1 clove garlic, pressed or minced

- 1 tablespoon grated fresh ginger root

- 1 teaspoon soy sauce

- 1 teaspoon maple syrup

- 2 green onions, chopped (I omitted this because I had none)

For rice, heat oil in a medium saucepan. Add onion and bell pepper; cook 3 minutes. Add water and rice; bring to a boil.

Reduce heat; cover and simmer 50 minutes or until rice is tender and liquid is absorbed (or, if you have a steamer, follow the directions on the steamer for 1 cup dry rice, and add the cooked rice and bell pepper).

Fluff with fork; stir in parsley. Season with salt and pepper, if desired.

Meanwhile, place salmon in a pie plate or shallow dish. Combine remaining salmon ingredients; mix well. Pour marinade over salmon; let stand 15 to 20 minutes.

Heat a ridged grill pan over medium heat until hot. Add salmon, discarding marinade; cook 3 to 4 minutes per side or until salmon is opaque and firm to the touch. Serve with brown rice.

Makes 4 servings, takes 1 hour

Nutritional Information

Calories - 467

Fat - 20 g

Fiber - 2.7 g

Carbs - 42.5 g

Sugar - 2.4 g

Protein - 27.25 g

Sodium - 155 mg

Calcium - 48.6 mg

Magnesium - 49.2 mg

Potassium - 613.7 mg