Calling all you healthy eaters...

I promise I am going to get a new camera, hopefully soon. These pictures just don't do this meal justice. I may try and take new pictures today...I brought the leftovers for lunch (and I am even more excited about eating it today because I think the flavors will be even better!) This was seriously one of the best dinners I have made in a long time! IT WAS SOOO GOOD!!! Again this recipe came from my Everyday Food Magazine. *shakes head* I know, all my other great cooking magazines/books feel left out!! But I can't help it, this cooking magazine is seriously life changing! HA

I always try to be a healthy eater, sometimes it works out better than other times, but this year I am really trying harder. I really enjoy eating healthy, that isn't the problem, it's all the bad stuff that I enjoy eating too!! This recipe is a great healthy recipe that fills you up and doesn't leave you feeling like crap...even after seconds!! :o) The lemon complements the tuna so nicely in this recipe. And the homemade garlic bread crumbs on top add a very nice crunch to every bite. It's such a fresh meal! I hope you enjoy it as much as I did!

Spaghetti with Tuna, Lemon and a Garlic Breadcrumb Topping

(adapted from Everyday Food Magazine)

coarse salt and pepper

garlic salt

3 slices of whole wheat sandwich bread

1 tablespoon plus 1 teaspoon of olive oil

3/4 pound whole wheat spaghetti

1 teaspoon finely grated lemon zest

3 tablespoons fresh lemon juice

2 tablespoons dried parsley

2 cans (6 ounces each) chunk light tuna in water, drained

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Spread on a rimmed baking sheet. Season with salt, pepper, and garlic salt. Bake until golden, tossing occasionally, about 8 minutes.

Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot. Add lemon zest, lemon juice, parsley and 1 tablespoon oil. (I added a couple dashes of garlic salt here too...just because my husband and I like garlic so much!) Toss, adding enough pasta water to coat pasta. Add tuna; toss gently. Serve sprinkled with garlic breadcrumbs on top!

Time for a Casserole!

So now that the clocks are turned back and it is getting dark WAY to early....I find myself wanting to not go to the gym, to eat comfort foods and go to bed early! I was reading Pinch My Salt when I saw this recipe, and I thought...yes Tuna Casserole what a great idea for dinner!! I made a couple changes to the recipe and it turned out fantastic!!

Tuna Casserole

(recipe adapted from Pinch My Salt)

6 oz. egg noodles (wide or extra wide), cooked (I used Kluski noodles)

1 small can of tuna, drained and flaked with a fork

1 can cream of mushroom soup

1/2 cup milk

1 cup frozen peas, cooked

1/2 cup (or more) grated sharp cheddar cheese

1 cup (maybe more!) Bugles (crushed)

Parmesan cheese

Preheat oven to 350 degrees. In a large bowl, stir together first six ingredients until well combined. Spread into a small greased casserole dish then sprinkle Bugles and Parmesan cheese evenly over the top. Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.