While I do eat meat many days of the week, the amount per serving is very little. Here's the Tuna Noodle Casserole I served earlier this week where 1-2.6 ounce pack of tuna served 3. The tuna was a "Lemon Pepper" packet by StarKist. StarKist "partners with the International Seafood Sustainability Foundation (ISSF)" to ensure the long term health of tuna. The recipe was inspired by Eating Well.
Tuna Noodle Casserole
(Serves 3)Cook noodles in water. Drain.
2 ounce egg noodles
Heat buttery spread and oil in skillet. Add onion and celery. Saute 3 minutes.
1 tablespoon Earth Balance Buttery Spread
2 teaspoon olive oil
1/4 cup onion, diced
1 celery stem, diced
Add mushrooms. Saute 2 minutes.
1/3 cup mushrooms, diced
Stir in wine, soy sauce and pepper. Cook 2 minutes.
1 tablespoon white wine
1/2 teaspoon lite soy sauce
Fresh ground pepper
Sprinkle flour over vegetables. Stir to coat.
1 heaping tablespoon whole wheat flour
Increase temperature to high. Add broth, milk and mustard. Bring to a boil and cooks, stirring often, until sauce thickens. Add tuna, greens and noodles.
3/4 cup low sodium chicken broth
1/3 cup skin milk
2/3 teaspoon Dijon mustard
Stir in tuna and greens.
2.6 ounce tuna
2 cups fresh greens
Pour tuna noodle mix into a baking dish greased with olive oil spray.
Sprinkle wheat germ and cheese over top. Bake at 375 F. for 20 minutes.
2 tablespoon wheat germ
1 reduced fat cheese stick, shredded
Our Saturdays always mean a trip to the Morgantown Farmers Market where I filled a bag with many colorful vegetables and fruit to prepare this week. May Food Day 2015 be a year-long catalyst for healthier diets!