Main Dishes

Lighter Tuna Noodle Casserole

 Tuna noodle casserole takes me back to my childhood. It was — and still is — one of my favorite meals my grandmother makes, and eating it reminds me of Saturdays at my grandparents’ house sitting at the kitchen table with my Gram and Pop and devouring a huge plate of tuna noodle casserole for lunch (usually followed by whatever delicious homemade dessert my Gram had made that day).  The recipe is a favorite in my house, and I make it regularly, but I’ve lightened up the original recipe by using whole wheat pasta, substituting plain Greek yogurt for some of the mayo, and adding Old Bay seasoning to give it a kick of flavor. 

Lighter Tuna Noodle Casserole
Serves 6
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Ingredients
  1. 1 pound of whole wheat pasta (I prefer farfalle or medium shells)
  2. 1 small white onion, chopped
  3. 1 green pepper, chopped
  4. 1 clove of garlic, minced
  5. 2 6 oz cans white albacore tuna in water, drained
  6. 1 tablespoon of extra virgin olive oil
  7. 2 small tomatoes, diced
  8. 1 teaspoon Old Bay
  9. 1/2 cup low-fat mayo
  10. 1 cup plain Greek yogurt
  11. 1/2 cup milk
  12. 1 tablespoon lemon juice
  13. 1 teaspoon salt
  14. 1/2 teaspoon ground black pepper
  15. 1 cup grated cheddar cheese
Instructions
  1. Preheat the oven to 375 degrees.
  2. Bring a large pot of salted water to a boil, and cook pasta according to package directions. Drain and pour pasta back into pot. Set aside.
  3. In the meantime, heat the olive oil over medium-high heat in a nonstick skillet. Add diced onion and peppers, and sauté until soft, about 5-7 minutes. Add garlic, and sauté for about 1 minute, until fragrant. Remove pan from heat.
  4. Stir into the skillet, the diced tomatoes, tuna, and Old Bay, and season with salt and pepper.
  5. In a bowl, whisk together the plain Greek yogurt, mayo, milk, lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  6. Into the large pot with the drained pasta, add the tuna and vegetable mixture and sauce. Stir gently together. Pour into a greased 9x13 inch baking dish.
  7. Cover with foil, and bake for 25 minutes.
  8. Remove foil, top with cheese and bake for an additional 5 minutes until the cheese is melted.
Seasoned to Impress https://seasonedtoimpress.com/

Pesto Tomato Pie

My tomato plants are out of control this summer, so I’m constantly trying to come up with new ways to use them. I’ve seen recipes for traditional tomato pie, but the mayo and cheese topping aren’t appealing to me. So, instead, I topped the slices of tomato with a basil pesto, cheese, and egg mixture. It might be the best thing I’ve ever made!

 

Pesto Tomato Pie
Serves 4
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Ingredients
  1. 4-5 medium tomatoes, sliced into 1/4-inch slices
  2. 1 unbaked pie crust (store-bought or homemade), fitted to a 10-inch pie pan
  3. 2 large eggs, beaten
  4. 1 cup of mozzarella cheese, grated
  5. 1 cup of sharp cheddar cheese, grated
  6. 2 tablespoons of prepared basil pesto
  7. Kosher salt and pepper
Instructions
  1. Preheat the oven to 375 degrees.
  2. Place tomato slices on a wire rack over a rimmed baking sheet. Sprinkle with salt, and let sit for 20-30 minutes to drain excess liquid from the tomatoes.
  3. With a fork, poke several holes in the bottom of the unbaked pie crust and then line it with parchment paper or aluminum foil.
  4. Partially fill the pie crust with pie weights or dried beans to weigh down the bottom of the crust during baking.
  5. Bake for 15 minutes, until the edges of the crust are golden. Let cool slightly, and then carefully remove the weights and paper.
  6. In a bowl, combine the eggs, cheese, and pesto. Season with salt and pepper.
  7. Gently blot the tomato slices with paper towels to remove any remaining liquid, and then place the tomato evenly in the pie crust.
  8. Spread cheese mixture over the top of the tomatoes.
  9. Bake at 375 for about 18-20 minutes.
  10. Let cool for 5-10 minutes before cutting.
Seasoned to Impress https://seasonedtoimpress.com/

Fish Tacos With Watermelon Salsa

I regularly order fish tacos when I’m out to eat, so I decided why not make them at home? I’m glad I did, because these top any I’ve had before. The spicy fish with the sweet, juicy watermelon is the perfect combination. Plus, they’re an easy weeknight meal. 

 

Fish Tacos With Watermelon Salsa
Serves 4
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 4 cups diced seedless watermelon
  2. 1/2 small red onion, finely diced
  3. 1/2 cup roughly chopped fresh cilantro
  4. Juice of 2 limes
  5. 1 jalapeno pepper, seeded and finely diced
  6. 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
  7. Kosher salt
  8. 1 pound tilapia fillets
  9. 1 teaspoon chili powder
  10. 1/4 teaspoon cayenne pepper
  11. 1/2 teaspoon garlic powder
  12. Freshly ground black pepper
  13. Several handfuls of thinly sliced romaine lettuce
  14. 1 avocado, sliced
  15. 8 corn tortillas
For the watermelon salsa
  1. Combine the watermelon, red onion, cilantro, lime juice, and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
For the fish
  1. Combine the chili powder, cayenne pepper, and garlic powder in a small bowl.
  2. Brush both sides of each piece of fish with the remaining 2 teaspoons of olive oil and then sprinkle on both sides the chili powder mixture, 1/2 teaspoon salt, and a pinch of ground black pepper.
  3. Preheat broiler on high for about 5 minutes.
  4. Place fish on a baking sheet sprayed with nonstick cooking spray.
  5. Broil fish for about 7 minutes (or until fish flakes easily when tested with a fork), flipping halfway through.
  6. In the meantime, warm the tortillas in a nonstick skillet over medium-high heat for about a minute per side.
  7. Transfer the cooked fish to a plate and break into bite-size pieces.
  8. Fill tortillas with the fish, watermelon salsa, avocado, and lettuce.
Adapted from (slightly) Food Network Kitchen
Adapted from (slightly) Food Network Kitchen
Seasoned to Impress https://seasonedtoimpress.com/