Everyone loves a good tuna casserole. This one tastes great and is way lower in the calorie department than my regular recipe. It gets skinnied up by using a slim milk and broth based sauce rather than a creamier version. The results are great !
390 calories per serving
8 oz. whole wheat egg noodles
1 medium onion, chopped finely
8 oz. sliced mushrooms
½ t salt
¼ t pepper
½ c chicken broth
6 T flour
3 c skim milk
12 oz. can chunk light tuna in water, drained well
1 c frozen peas, thawed
1 c finely shredded parmesan cheese
½ c panko breadcrumbs
Cook noodles according to package directions. Preheat broiler.
Heat a skillet and spray with Pam. Then cook onions 5 minutes. If they start to dry out, add a tablespoon or so of hot water. Add mushrooms and cook another 3 minutes. Add wine and continue cooking until liquid is evaporated, about 4 minutes then add milk, salt and pepper. Sprinkle peas with flour and mix to coat. Add to mushroom mix with tuna and half of the parm. Stir in the noodles. Place in a baking dish and sprinkle with crumbs and the rest of the parm. Broil 3-4 minutes until bubbly and top is brown.
Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes.
You can also prepare this ahead and then sprinkle with the breadcrumbs and cheese last minute, cover and bake at 350 degrees for an hour or so, taking off the cover the last 10 minutes to brown the top.
So very good ! You can stuff potatoes with just about anything but this recipe turns out a perfect twice baked potato – the sour cream and mozzarella are just perfect here.
172 calories per serving
4 medium baking potatoes
1/3 c low fat sour cream
2 T chopped fresh basil and chives and parsley
2 T grated parmesan cheese
¼ c shredded part skim mozzarella cheese
Preheat oven to 425 degrees. Clean potatoes, dry them and prick them with a fork. Bake one hour. Cut a 1 inch slit in the top and spoon out pulp into a bowl. Do this gently so the skin stays in tact. Use a blender so you get nice whipped consistency and mix together the pulp, sour cream, herbs and parmesan cheese. Add a few tablespoons of milk if the mix is too dry. Stuff the mixture back into the potato skins and sprinkle with mozzarella. Place in a baking dish and bake 20 minutes or refrigerate and then when you bake, cover with foil and bake for 20 minutes then uncover and bake another 20 minutes.
To hollow out the potatoes, after you bake them, let them cool and then follow the instructions in this video.
This is rich and creamy and almost ½ the calories of regular mac and cheese due to the Laughing Cow Light cheese and the FiberGourmet pasta ! I really suggest you try some – you’ll never know the difference !
290 calories per serving
6 oz. FiberGourmet Pasta
4 wedge Laughing Cow Light cheese (I use original flavor, but any of the 3 will work)
2 T skim milk
2 T hot water
2 T shredded 2% milk cheddar cheese
6 sprays I Can’t Believe It’s Not Butter spray
Salt and pepper to taste
¼ t onion powder
Cook pasta according to package instructions. Drain and place in a bowl with all other ingredients. Stir to mix well. Enjoy !!!