Tuna Pasta Mornay

I first tried this dish in 1989, adapted from a recipe in my daughter’s Weight Watchers’ Favorites cookbook.  There were several recipes in that book that were reduced in fat/calories but delicious and became family favorites.  The original recipe used 8 oz. of imitation crab meat (January, 1989 – “excellent”) and I’ve also used shrimp, salmon and now this version with tuna.

TUNA PASTA MORNAY

2 cups dry pasta
2 Tblsp. margarine or butter, divided
1 cup broccoli florets, in bite-size pieces
½ cup sliced onions
½ cup sliced mushrooms
2 Tblsp. all-purpose flour
2 cups 2 % milk
2 oz Swiss cheese, shredded
2 oz Parmesan cheese, grated
5 oz. can white Albacore tuna, drained and flaked
Salt/Pepper

Cook pasta in boiling, salted water until al dente according to package directions.  Drain.

In a large skillet, heat 1 Tblsp. margarine/butter; add broccoli and cook over medium low heat until color has brightened.

Add onions and cook until onions are starting to soften.   Add mushrooms and cook until all vegetables are tender.

With slotted spoon remove vegetables and set aside.

In a small bowl,  place flour and add a small amount of milk to make paste.

Gradually add remaining milk and stir.  In same skillet heat remaining 1 Tblsp. margarine/butter. Gradually stir in milk, mix, stir constantly until smooth.  Add cheese and cook, stirring frequently until cheese is melted.

Add the cooked vegetables, flaked tuna and cooked pasta.  Toss gently, sprinkle with salt and pepper to taste and cook over low heat until heated through.

Serve at once.
Servings – 4

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A Salad Buffet

My youngest son and his family (including their dog) come to visit every summer around the end of July.  He graduated from college, married his fiancee, moved to St. Louis and began his engineering career all within a month’s time in 1982.  This is my favorite picture of them taken quite a few years ago.  The girls have both graduated from college by now….

…and the dog, Brandy, passed away and has been replaced by Maggie.

Each year, there’s the decision of what to cook, particularly for the big family meal when everyone gets together.  It’s always blistering hot, of course, and I don’t want to spend all of my time in the kitchen.  This year, I decided to serve corn-on-the-cob from my local farm market and a Salad Buffet.  All but one of the salads have been posted previously on my blog and are old favorites:

• Broccoli-Bacon-Pecan Salad.  All of the women in the family especially like this salad.

• Chicken and Fruit Orzo Salad.  Another favorite of the women with chicken, orzo, pineapple, grapes, banana and almonds.

• Vegetable Pasta Salad.  This is an adaptation of the Tuna and Veggie Salad posted previously.  I omitted the tuna so I could have one plain pasta salad.

• Thai-Inspired Chicken and Noodle Salad.  This is a new salad this year and we all like it very much.  It’s good either room temperature or chilled.

THAI-INSPIRED CHICKEN AND NOODLE SALAD

• 8 oz. ( 4 cups) LoMein noodles (or thin spaghetti)
• 1/2 cup canola oil
• 1/3 cup Teriyaki sauce
• 1/3 cup rice vinegar
• 1 tsp. sesame oil
• 3 Tblsp. granulated sugar
• ¼ cup creamy peanut butter
• 1/2 tsp ground ginger
• few gratings of black pepper
• 2 chicken breast halves, baked and shredded
• 1/3 cup fresh cilantro leaves
• 1/4 cup toasted sunflower seeds

Bring a large pot of salted water to a boil.  Add pasta and cook until al dente according to package directions.  Drain pasta and rinse with cold water.  Transfer pasta to a large bowl.

In a small bowl, combine canola oil, Teriyaki sauce, vinegar, sesame oil, sugar, peanut butter, ginger and pepper.   Mix well until smooth.  Pour dressing over pasta and toss to coat evenly.  Gently mix in chicken, cilantro and toasted sunflower seeds.

This makes a big bowl of salad – 6 to 8 servings.

For dessert we had a sundae bar and then went out on the patio to work off the calories.  My daughter-in-law brought water balloons and small fireworks and the visit ended with a flourish.

Already, I’m wondering – what can I cook next year?

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Tuna and Veggie Pasta Salad

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

I’ve been making this salad for several years, adjusting and lightening it as I went.  It’s a good salad to make for a quick lunch, using whatever fresh vegetables are on hand.  A nice-sized serving is 6 Weight Watchers PointsPlus.

TUNA AND VEGGIE PASTA SALAD

2 cups of dry pasta, cooked and drained
½ cup light mayonnaise (Hellman’s Olive Oil)
1 Tblsp. granulated sugar
3 Tblsp. red wine vinegar
Sprinkling of salt and pepper
One cup of assorted chopped vegetables (red or green peppers, tomatoes, onion, celery,  cucumber, etc.)
One 5 oz. can of white albacore tuna in water, drained and flaked
2 Tblsp. chopped cilantro (optional)

In a medium bowl, whisk together the mayonnaise, sugar, red wine vinegar, salt and pepper.  Add the pasta along with the chopped vegetables and tuna.  Add cilantro or other fresh herbs if desired.

Chill for at least an hour.

Makes 6 generous cups of salad

A serving of 1-1/3 cups = 235 calories, 8.0 g fat, 31.4 g carb, 9.2 g protein, 1.5 g fiber

Weight Watchers Points Plus = 6

For dessert, we enjoyed Grandma Martha’s Rice Pudding and Lemon Sauce - 6 Weight Watchers PointsPlus.

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Chicken and Eggplant Parmesan

This recipe is adapted from one I found on Razzle Dazzle Recipes about four years ago.  I’ve made it many times for my daughters for lunch.

CHICKEN AND EGGPLANT PARMESAN

• Eggplant, about one pound, unpeeled
• 1 Tblsp. olive oil
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 cups chicken breast, cooked and cubed or shredded
• 15 oz. can of crushed tomatoes in puree
• 4 oz. mozzarella cheese, shredded
• 1/3 cup Parmesan cheese, grated
• 1/4 cup fresh basil or 2 Tblsp. dried basil
• 1/2 pound of dry pasta

Slice eggplant in 1/4″ slices.  Place in a colander, sprinkle with salt, place a plate on top and weigh down with something heavy.  Let stand for an hour.

Preheat broiler on high

Place eggplant slices on an oiled or sprayed baking sheet.  Brush slices with oil and sprinkle with salt and pepper.  Broil for 5 minutes.  Turn slices over, brush with oil, sprinkle with salt and pepper and broil again for 5 minutes.

Turn broiler off and heat oven to 425 degrees F

Oil or spray an 8″ baking pan

Place one-third of the eggplant in a single layer in the baking pan, then half of the chicken, half of the tomatoes, half of the mozzarella, half of the basil, and one-third of the Parmesan cheese.  Repeat with another layer of one-third of the eggplant, half of the chicken, half of the tomatoes, half of the mozzarella, half of the basil, and one-third of the Parmesan cheese.  Top with the remaining eggplant and sprinkle with the remaining Parmesan.

Bake for 20 minutes at 425 degrees F

While dish is baking, cook the pasta in boiling salted water until al dente according to package directions.

Cut the Chicken and Eggplant Parmesan into four sections and serve alongside cooked pasta.

This is a very tasty, not too-heavy lunch.

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Creamy Ham Tetrazzini

We had a delicious Honey Baked Spiral Ham for Easter and by the time I sent home slices with each family, I just had scraps to work with for tonight’s supper.  I turned to one of my favorite dishes, Creamy Ham Tetrazzini – easy to make, very tasty and very satisfying.

CREAMY HAM TETRAZZINI

• 1 Tblsp. olive oil
• 1 cup chopped onion
• 1/2 cup chopped sweet pepper (green, red or yellow)
• 3 large cloves of garlic, minced
• 1/4 tsp. salt
• 1-1/4 cups chicken broth
• 8 oz. pkg. cream cheese, softened
• 1 cup chopped cooked ham
• Grating of black pepper
• 1 oz. grated Parmesan cheese
• 6 oz. dry spaghetti or fettuccine

Preheat oven to 350 degrees F

In a large oven–proof skillet, heat the olive oil.  Add onion, sweet pepper and garlic – cook over medium low heat until vegetables are softened but not browned.  Sprinkle with salt.

In a two-cup glass measure, place 1-1/4 cups chicken broth and the cream cheese, cut into small cubes.  Heat in the microwave (or over low heat in a small saucepan) until broth is hot and cheese is melted.  Whisk mixture until smooth and pour into the skillet with the vegetables.  Add the chopped ham and grate black pepper over the top.  Sprinkle top with Parmesan cheese.

Bake uncovered  in a 350 degree F oven for 30 minutes.

While the ham mixture is baking, cook the pasta in boiling, salted water until al dente.  Serve the ham mixture over the cooked, drained spaghetti or fettuccine.  Makes 6 servings.

The better flavored the ham is, the better this dish will be.

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A Summer Supper from Leftovers

After cooking dinner for guests on Sunday, I had some leftover grilled chicken and some pasta – very small amounts.  I also had one large ripe peach and a little bit of rhubarb from my garden.  I thought if I put all of the small amounts together in the right way, I might have a nice supper for myself.

I used the peach and rhubarb along with some staples to make a Fruit Betty.  I found this recipe in a 1976 Redbook cookbook which I had gotten way back in the day for subscribing to Redbook magazine.  It’s been a good source for me all these years, although I had never made this dish before.

While the dessert was cooling, I put together a simple  salad with the chicken, pasta, some onion, cherry tomatoes, fresh basil and one of my favorite dressings.

It was a very easy, fast and tasty meal.  I might have to come up with these particular leftovers again sometime.

RHUBARB AND PEACH BETTY

• 1-1/2 cups fresh rhubarb, cut in 1″ pieces
• 1-1/2 cups fresh peach slices
• 1/2 cup granulated sugar
• 1/4 cup butter
• 4 slices white bread, cut in 1/2″ cubes
• 1 Tblsp. granulated sugar

Preheat oven to 375 degrees F

In a medium bowl, combine rhubarb, peach slices and 1/2 cup granulated sugar.

In a small skillet over moderately low heat, melt the butter.  Add the bread cubes and raise heat slightly, toss cubes with butter and heat until golden brown, stirring occasionally.  Watch the bread cubes so that they don’t get too brown.

Place half of the fruit in a 4 to 6 inch buttered baking dish.  Top with half of the bread cubes.  Repeat layers.  Sprinkle top with 1 Tblsp. granulated sugar.

Bake uncovered @ 375 degrees F for approximately 40 minutes.

Serve with half-and-half cream.

I really enjoyed this dessert.  It’s good warm from the oven or at room temperature and the cream is perfect to temper the tartness of the fruit.  Actually, I have more leftovers to contend with since the recipe made 3 servings, but I don’t mind a bit.

CHICKEN AND PASTA SALAD FOR ONE

• 1 cup cooked pasta
• 2 oz. grilled chicken breast
• 2 Tbsp. chopped sweet onion
• 4-5 cherry tomatoes, halved
• Red Wine Dressing
• 2 Tblsp. fresh basil for garnish

RED WINE VINEGAR DRESSING

• 1/4 cup mayonnaise (I like Hellman’s Olive Oil Mayonnaise)
• 2 tsp. granulated sugar
• 1 Tblsp. red wine vinegar
• Sprinkling of salt
• Grating of black pepper

Whisk together all of the dressing ingredients in a small bowl.

Toss together the pasta, chicken and vegetables.  Add the Red Wine Vinegar Dressing and garnish with fresh basil.

This is a very good light salad.  Of course, any vegetables and herbs could be substituted – this was what I happened to have in the refrigerator.

Being frugal and using up all the leftovers is a pretty good idea.

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Sunday-After-Thanksgiving Meal

After eating our fill of turkey on Thanksgiving, on Friday and on Saturday, it doesn’t seem possible that anything with turkey would be appetizing on Sunday, but this dish made with extra-rich turkey gravy/broth is highly anticipated by my family on the post-Thanksgiving Sunday.   I found this recipe for Creamy Turkey Tetrazzini in a Philadelphia Brand Cookbook in 2004 and we have been enjoying it ever since. The secret is to use the best turkey broth/gravy you can salvage from the holiday meal.

CREAMY TURKEY TETRAZZINI

• 1/4 cup margarine
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 4 oz. fresh mushrooms, sliced thinly
• 10 oz. good turkey broth/gravy
• 8 oz. cream cheese, cut into small cubes
• 1 cup chopped cooked turkey
• 2 Tblsp. chopped pimiento
• Salt/pepper
• 1 oz. grated Parmesan cheese

Preheat oven to 350 degrees F

Saute onions and celery in margarine over medium heat for about 10 minutes.  Add sliced mushrooms and continue cooking until mushrooms are cooked through.  Add broth and cream cheese, stirring over low heat until cheese is melted.  Add turkey and pimiento.  Taste before adding salt – it will depend on how your gravy/broth is seasoned.  Grate some black pepper over the top.  Pour into a 1-1/2 quart casserole dish.  Top with grated cheese.  Bake @ 350 degrees F for 30 minutes.

Meanwhile cook 7 oz. of spaghetti or fettucine according to package directions.  Drain pasta.  Serve hot chicken mixture over pasta.

Yield:  4-6 servings.

For dessert today, I made my version of Tiramisu, developed about 15 years ago when we had enjoyed the dessert at a restaurant but I had no idea of how it went together.  We all like my version which uses low-fat versions of some ingredients and 1/2 cup of Kahluha.

MY FAIRLY LIGHT TIRAMISU

• One package Italian lady fingers (about 12 lady fingers – I use Alessi Biscotti Savoiardi)
• 4 oz. light cream cheese (Neufchatel), softened
• 15 oz. light ricotta cheese
• 2 cups light Cool Whip whipped topping
• 1/2 cup Kahlua (to pour over lady fingers)
• One small block of Ghiaradelli chocolate (I like milk chocolate)

In a large mixer bowl, beat together the cream cheese and ricotta cheese until smooth.  Fold in Cool Whip whipped topping.

Place half of the lady fingers in layer in bottom of 9×9″ pan.  Pour half of the Kahlua (1/4 cup) over the lady fingers.

Spoon half of the cream cheese mixture over the top of the lady fingers.  Repeat with the remaining lady fingers, 1/4 cup of Kahlua and remainder of cheese mixture.

Grate the Ghiradelli chocolate over the top of the dish.  Refrigerate for at least two hours before serving.

Yield:  8 servings

We all agreed that it was a good meal and a little bit different even if the entree did include turkey!

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A Good Sunday Lunch

I offered to fix lunch for my two daughters and two grandchildren before they headed for the large pool at Coney Island in Cincinnati.  One daughter suggested an oriental style pasta salad would be good and I found one on Allrecipes.  This is my edited version with a few changes.

SESAME PASTA CHICKEN SALAD

• 1/4 cup sesame seeds
• 8 oz bow tie pasta (Barilla Piccolini)
• 1/2 cup canola oil
• 1/3 cup Teriyaki sauce
• 1/3 cup rice vinegar
• 1 tsp. sesame oil
• 3 Tblsp. granulated sugar
• 1/2 tsp ground ginger
• few gratings of black pepper
• 2 chicken breast halves, baked and shredded
• 1/3 cup fresh cilantro leaves
• 1/4 cup toasted slivered almonds

Heat a small skillet over medium high heat.  Add sesame seeds and cook, stirring frequently, until lightly toasted.   Remove from heat and set aside.

Bring a large pot of salted water to a boil.  Add pasta and cook for 7 minutes.  Drain pasta and rinse under cold water.  Transfer pasta to a large bowl.

In a jar with a tight-fitting lid, combine canola oil, Teriyaki sauce, vinegar, sesame oil, sugar, sesame seeds, ginger and pepper.  Shake well.  Pour dressing over pasta and toss to coat evenly.  Gently mix in chicken, cilantro and toasted almonds.

The three adults loved this salad – it was exactly what I was looking for in flavor and I would suggest that you not omit the fresh cilantro.  It just adds so much to the salad.

For dessert, I pulled out a recipe for a pie that myoldest daughter had made for a pie contest at the Hamilton County Fair (Cincinnati) in 1985.  She won an award and as soon as we tasted it, we could see why.  It’s incredibly rich, so plan on at least 8 servings.

NANCY’S CHOCOLATE LIME PIE

• 16 chocolate sandwich cookies, crushed (Oreo)
• 2 Tblsp. butter, melted
• 3 egg yolks
• 14 oz. sweetened condensed milk (not evaporated)
• 2 envelopes of Nestle Choco-Bake pre-melted chocolate
• 1/3 cup lime juice
• 3 egg whites
• 7 oz. jar of marshmallow creme

Preheat oven to 375 degrees F

Crust:

In a 9″ pie pan, combine crumbs with melted butter.  Press onto bottom and up sides of pie plate.  Bake @ 375 degrees  F for about 8 minutes.  Cool while preparing filling.

Reduce oven heat to 350 degrees F.

Filling:

In mixer bowl beat egg yolks at high speed about 4 minutes.  Add condensed milk, pre-melted chocolate and lime juice, mixing well.  Pour into prepared crust.

Meringue:

Beat egg whites to soft peaks, gradually adding marshmallow creme, incorporating well and beating to stiff peaks.  Spread over filling.

 

Bake @ 350 degrees F for 12 minutes until meringue is golden brown.

Chill for 2-3 hours.

Note: It’s important to chill the pie well and to chill any leftovers to make the pie easier to serve.

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Shannon’s Macaroni and Cheese

 

I’ve used several good macaroni and cheese recipes through the years, but this one has become my favorite because, with the use of lower fat ingredients such as milk, cheese and cottage cheese, it is not too bad cholesterol-wise and is still delicious.   

SHANNON’S MACARONI & CHEESE

• 3/4 cup dry macaroni
• 3/4 cup shredded Cheddar cheese
• 2 Tblsp. dried onion
• 3/4 cup cottage cheese
• 1/4 cup milk
• 1 tsp. yellow mustard
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 slices bread, processed into crumbs (about 2 cups)
• 3 Tblsp. Parmesan cheese

Preheat oven to 350 degrees F.

Spray a 9×9″ pan with non-stick spray

Cook macaroni in salted boiling water for approximately 8 minutes.  Drain.  Place in large bowl, add cheese and onion.

In a blender or food processor, blend cottage cheese, milk and mustard.  Pour over the macaroni mixture.  Add salt and pepper.  Pour macaroni into prepared pan.  Sprinkle bread crumbs on top of macaroni and add a sprinkling of the Parmesan cheese. 

Bake for 20 minutes @ 350 degrees F.

Yield:  6 servings

This dish can be made early in the day and refrigerated until time to bake.  Add 10 minutes baking time if it has been refrigerated.

We like to serve this macaroni and cheese with salmon patties and scalloped tomatoes.

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