Marvelous Recipes

Flaky bites of tuna, tender pasta and vegetables in a rich creamy Alfredo sauce. Yum!

2 cups uncooked fusilli pasta
1 (16 ounce) jar Alfredo pasta sauce
1/2 cup chicken broth
1 teaspoon Italian seasoning
1 teaspoon grated lemon peel
2 (5 ounces each) solid white albacore tuna in water, drained
1 (9 ounce) box frozen sugar snap peas, thawed, drained
1 (4.5 ounce) jar whole mushrooms, drained
1/2 cup dry plain bread crumbs
2 tablespoons butter, melted

1. Heat the oven to 375 degrees F. Spray a 2-quart baking dish with nonstick cooking spray.

2. Cook the pasta according to the package directions using minimum cooking time: drain. In a large bowl, combine the Alfredo sauce, chicken broth, Italian seasoning, lemon peel, tuna, peas, mushrooms and pasta; spoon into the baking dish.

3. In a small bowl, blend the bread crumbs and melted butter; sprinkle over the pasta mixture.

4. Bake for 25 to 30 minutes or until hot and bubbly and the topping is golden brown. Makes 6 servings.

Emily

A super-quick, hot and delicious comfort-food dinner that’s just right for those busy cooler-weather evenings!

2 cups fresh broccoli florets
2 (5 ounces each) cans tuna packed in water, drained
2 cups shredded Cheddar cheese
3/4 cup all-purpose baking mix (Bisquick)
3/4 cup sour cream
3/4 cup milk
3 eggs

1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.

2. Sprinkle broccoli, tuna and 1-1/2 cups of the Cheddar cheese in bottom of baking dish.

3. In a large bowl, combine the baking mix, sour cream, milk and eggs with wire whisk until blended; pour over tuna mixture in baking dish.

4. Bake 30 to 40 minutes or until a knife inserted in center comes out clean. Sprinkle top with the remaining 1/2 cup Cheddar cheese; let stand 5 minutes before serving. Makes 6 servings.

Emily

I was in the mood for some fried salmon patties one day last week but alas, I did not have any salmon in my pantry. I did, however, have some tuna, so I decided to substitute the tuna for the salmon. I must say, they turned out to be quite good!

2 (5 ounces each) cans water-packed tuna, drained and flaked
3 egg whites*
2 teaspoons lemon juice
3 tablespoons seasoned dry bread crumbs
2 tablespoons minced fresh onion
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper

1. In a medium bowl, combine all the ingredients until well blended. Shape the mixture into 4 equal patties.

2. Spray a large nonstick skillet with nonstick cooking spray; heat over medium heat. Add the patties and cook until golden brown, about 5 minutes on each side. Makes 4 servings.

Per Serving: 137 Calories, 1 g Total Fat, 0 g Saturated Fat, 32 mg Cholesterol, 462 mg Sodium, 5 g Total Carbohydrate, 1 g Dietary Fiber, 26 g Protein, 24 mg Calcium.

* If you are not watching your cholesterol, you could use 3 whole eggs. The cholesterol count will, however, be higher.

Emily

A wonderful down-home recipe that will have a delicious dinner on the table in a hurry!

1 (10-3/4 ounces) can condensed cream of mushroom soup
1-1/2 cups milk
3/4 teaspoon paprika
1/8 teaspoon ground red pepper
2 (6 ounces each) cans tuna, drained*
4 ounces (about 1 cup) sliced American cheese, cut up
3/4 cup uncooked regular long-grain white rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted

1. Stir the soup, milk, paprika, red pepper, tuna, cheese and rice in a 9-inch square baking dish; cover with aluminum foil.

2. Bake at 350 degrees F. for 30 minutes; uncover and stir.

3. In a small bowl, combine the bread crumbs and melted butter; sprinkle over the tuna mixture. Bake 20 minutes longer or until hot and bubbly and the rice is tender. Makes 4 servings.

* If your family is not partial to tuna, you can substitute an equal amount of canned chicken for the tuna.

Emily