Tuna Noodle Casserole

Growing up my mom used to make this dish for picnics in the summer. I never really ate it until we went to a picnic at her coworkers lake house and I have loved it ever since! This dish for me has turned into a lunch dish and I can usually get 2 lunches out of this.

There isn’t a real recipe to this and it really can be manipulated anyway you would like.

1-2 servings of noodles (I usually use elbow or bowties, but went with shells this time. Your choice!)

1 can of tuna – drained

1-2 tablespoons mayonaisse (This will vary depending on your mayo taste)

Carrots/Celery (optional, your choice)

Paprika to sprinkle on top (optional)

Once you have drained the pasta, run it under cold water for a quick minute so the noodles don’t stick together. (I usually run it under the cold water while it is still in the strainer.) In a bowl mix pasta, tuna, mayo, and carrots/celery until everything is mixed in. (I mix mine in the pot I made the noodles in once it is drained) Pour in serving bowl and put in fridge. Serve cold!

 

Tuna Noodle

It doesn’t take long to make and it really goes great at a summer picnic, but it also works well for taking for lunch.

Enjoy!

 

 

German Pancakes

I have seen this recipe be called many things, German Pancakes or Dutch Baby, either way they are delicious. I am going to call them German Pancakes because well, I am German. They are so light they don’t make you feel as full as normal pancakes do. They are great for loading up with toppings too and it kind of feels like eating dessert at breakfast. Recipe below:

  • 1 cup milk (I used vanilla almond milk, to keep it dairy free)
  • 6 eggs
  • 1 cup flour
  • ½ tsp. salt
  • 1 tsp. vanilla
  • ¼ cup butter, melted
  1. Preheat oven to 400 degrees
  2. Blend first six ingredients in a blender, make sure it is smooth. No chunks!
  3. Blend in melted butter after everything is blended
  4. Grease muffin tins and fill half way with batter
  5. Bake for 15 minutes
  6. They should peel right out of the tin if you greased it enough. I used PAM spray and it worked perfectly!

Makes about 18-24. You can also make it in a big baking dish. I liked using the muffin tins because then everyone can have their own and it forms a cup to load up with toppings. I cut the recipe in half and it made 11 pancakes.

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For toppings, I used bananas, strawberries, blueberries, chocolate chips, powdered sugar, and whip cream.

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The finished products!

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Very delicious breakfast, you can use any topping you want. Very light so you can eat more! Mom and Dad gave it the seal of approval, so go make it!

Dairy Free Alfredo Sauce

I am back!! Sorry there wasn’t a post last Sunday, I was out of town. Since there wasn’t a post last week I knew I had to come back with something great! I think we nailed this one. Minus the blender mishap, things turned out pretty well. As you know, …

Game Day

Tonight is the big game and everyone is preparing their appetizers to eat during the game. I really only watch the game for the commercials. The best part of a Super Bowl party is the food. I wish I could say I had a winner for you, but unfortunately I did not enjoy this appetizer I made. It is a simple one and doesn’t take very long at all to make. I present to you Apricot Ginger Shrimp.

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Apricot Ginger Sauce:

3/4 Cup Apricot Preserves

1 Tablespoon Ground Ginger (I think it is best to use as much as you think, I wish I would have used less)

1/4 Teaspoon Salt

Put in a saucepan and stir until melted. Done!

*When it is off heat, the sauce becomes more of a jam than a sauce. You will need to keep stirring it if you are putting it out as a dip.

I think if I liked ginger I would have liked it. It wasn’t horrible. It is confirmed, I hate ginger.

Enjoy the game!