Creamy Tuna Noodle

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I always purposely plan meals that I know my husband or children will not eat on days when they aren’t home so that I may enjoy them for myself. It’s totally worth it, even if cooking what could be considered a big meal for just one individual sometimes doesn’t seem like it. 

No one in this house likes tuna fish but me. Actually, I don’t think I’ve met a kid who likes tuna yet. But this is a meal that I can remember my mom making every once in awhile. Definitely not the same recipe, but the same concept is there. 

Aside from waiting for your egg noodles to cook, this entree really doesn’t take long to make. And I love the fact that instead of traditional tuna noodle recipes that use cheddar cheese, you’ll be using parmesan. It gives the meal a lighter taste to it so you aren’t left feeling heavy and full when finished. That’s always a good thing 🙂

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Creamy Tuna Noodle
Serves 4
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 6-ounces wide egg noodles
  2. 1 cup cooked sweet peas
  3. 3 tablespoons unsalted butter
  4. 1 medium onion, diced
  5. ¼ teaspoon black pepper
  6. 2 tablespoons all-purpose flour
  7. 1¼ cups whole milk
  8. 5-ounce can solid white tuna
  9. ¼ cup fresh grated parmesan cheese
Instructions
  1. Bring a large saucepan full of water to a rapid boil and then cook egg noodles accordingly.
  2. In a medium saucepan over med-high heat, add butter and stir until it has melted. Add onion, garlic and black pepper; stirring frequently until combined well. Next add milk. Continue stirring frequently and allow to cook until sauce has thickened and is bubbling. Remove from heat, adding both tuna (drained), cooked peas and parmesan cheese. Stir well.
  3. Add tuna sauce to your large bowl of drained egg noodles. Combine well until all noodles appear to be lightly covered with tuna sauce. Serve warm.
fitgirlnic http://fitgirlnic.com/

White Bean Tuna Salad

beantunasalad

Quick lunch alert! It’s pool season and if you’re like me; you are attempting to not only eat healthy at all times, but also avoid the ridiculously overpriced pool food. I love pizza as much as the next person, so I have to remind myself how long it would take to burn those pizza calories off on the elliptical (it’s 60 minutes) each time I see a child walk by with a slice on their plate.

White Bean Tuna Salad is packed with protein and inexpensive to make. While all beans are low-calorie and cholesterol free; I used a can of Northern Beans because I know that in just a single cup there’s nearly 4 of iron. And that’s not the only benefit – they’re also a great source of dietary fiber, protein and potassium. Which makes the “did you get your beans in today?” phrase make sense.

White Bean Tuna Salad
Serves 3
A light take on a tuna and bean salad. This tastes great on it's on, on top of a slice of grain bread or crackers.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 15-ounce can Northern Beans
  2. 5-ounce can chunk light tuna in water
  3. 2 green onions, sliced
  4. 1 tablespoon lemon juice
  5. 1 tablespoon olive oil
  6. 1 tablespoon lite mayonnaise
  7. salt and pepper, for taste
Instructions
  1. Rinse and drain beans using a colander. Set aside.
  2. Add can of tuna to a small bowl after draining excess juice in sink. Pat dry with a paper towel. Next, add beans to tuna followed by green onion slices, lemon juice, olive oil and mayonnaise. Sprinkle a pinch of salt and pepper over-top and mix well.
  3. Chill in refrigerator momentarily before serving.
fitgirlnic http://fitgirlnic.com/