Sunday, March 31, 2013
Tuna Noodle Pot Pie
Happy Easter! I am not necessarily known for my timing and this recipe is no different. I probably should have shared this at the beginning of Lent, but instead am sharing it today! No matter, this is the BEST tune noodle recipe I have tried. Bill agrees! It is easy and tasty!
Tuna Noodle Pot Pie
3 small cans of tuna (or one big can and one small can)
1 can cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
2 cups cooked small pasta (think rings, small elbows)
1 cup cooked green peas
1/2 cup shredded cheddar cheese
1 roll of crescent rolls
Preheat the oven to 350 degrees.
Cook the pasta and the peas. While these items are cooking, mix the tuna, cream of mushroom soup and milk. Add the garlic powder. Drain pasta and peas and add them to the tuna mixture. Add the cheese and mix until combined.
Pour the tuna mixture into a shallow casserole dish. Unroll the crescent rolls and lay each on top of the tuna mixture. Cook in the oven for 25 minutes or until bubbling.
I have been using garlic butter crescent rolls for this dish, but it is great any which way!
Sharing this recipe here:
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Until next time,
Tuna Noodle Pot Pie
3 small cans of tuna (or one big can and one small can)
1 can cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
2 cups cooked small pasta (think rings, small elbows)
1 cup cooked green peas
1/2 cup shredded cheddar cheese
1 roll of crescent rolls
Preheat the oven to 350 degrees.
Cook the pasta and the peas. While these items are cooking, mix the tuna, cream of mushroom soup and milk. Add the garlic powder. Drain pasta and peas and add them to the tuna mixture. Add the cheese and mix until combined.
Pour the tuna mixture into a shallow casserole dish. Unroll the crescent rolls and lay each on top of the tuna mixture. Cook in the oven for 25 minutes or until bubbling.
I have been using garlic butter crescent rolls for this dish, but it is great any which way!
Sharing this recipe here:
Addicted to Recipes
My Turn for Us
Life on Lakeshore Drive
From My Front Porch to Yours
White Lights on Wednesday
Flour Me With Love
Sewing Barefoot
Chef in Training
ZENTMRS and the MR
Memories by the Mile
Back for Seconds Blog
Robyn's View
White Lights on Wednesday
The 36th Avenue
Bloom Designs Online
Becoming Martha
Live.Laugh.Rowe.
30 Handmade Days
This and That
Life on Lakeshore Drive
This Gal Cooks
Until next time,
Sunday, March 17, 2013
Slow Cooker Corned Beef and Cabbage
Hello! Today is St. Patrick's Day, so we just HAD to make this for dinner tonight. Not that this is that hard to do on the stove, but I wanted to see if I could do it in the slow cooker. I am actually getting pretty good at modifying "regular" recipes for the slow cooker, so watch out; this could be the first of a series of new slow cooker ideas!
No photo...it pretty much looked just how it should look...let's face it, it isn't the prettiest meal. I like to smoosh all of the veggies together and add a little butter on top. Bill looked at me like I was crazy...not his style.
Anyway you like it, this will taste great!
Slow Cooker Corned Beef and Cabbage
4-5 medium potatoes, also cut into larger chunks
1/2 lb. of carrots, either cut into chunks or just use a bag of baby carrots :)
a larger slab of corned beef
4 cups beef broth
1 head of cabbage, cored and cut into large chunks
Place the slab of corned beef into a large slow cooker. Cover the beef with potatoes and carrots. Slowly pour the beef broth over the beef and vegetables. If the veggies aren't covered by the broth, add water until they are. Cook on HIGH for eight hours.
After eight hours, open the cooker and add the cabbage. Continue to cook for one additional hour.
That's it! It is so easy! You might be able to find some corned beef really marked down this week, or set this aside to try next year.
Thanks for visiting and see you next week!
Sharing this here:
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Until next time,
Sunday, March 10, 2013
Banana Pudding Cups
You all know that I love bananas. I really like to look for new banana recipes and I have a Pinterest board dedicated to my favorite fruit. Take a look:
So I found this easy banana recipe on the Taste of Home website and had to try it...and it turned out great! Give it a try and take a look at my banana board!
Best Banana Parfait
adapted from Taste of Home
1 cup skim milk
1 package sugar-free banana pudding
1 cup low-fat whipped topping
2 firm bananas, sliced
4 teaspoons graham cracker crumbs
This recipe makes four servings. Combine the milk and pudding in a bowl and mix to combine. Fold in the whipped topping and refrigerate for five minutes.
Divide half the pudding mixture between four parfait (or other fun) glasses. Add the graham cracker crumbs and the sliced bananas. Top with the remaining pudding. Serve immediately.
Yummy!
Sharing this recipe here!
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ZentMrs and the Mr
Back for Seconds
The 36th Avenue
Bloom Designs
White Lights on Wednesday
Foodie Friends Friday
Live.Laugh.Rowe.
Until next time,
So I found this easy banana recipe on the Taste of Home website and had to try it...and it turned out great! Give it a try and take a look at my banana board!
Best Banana Parfait
adapted from Taste of Home
1 cup skim milk
1 package sugar-free banana pudding
1 cup low-fat whipped topping
2 firm bananas, sliced
4 teaspoons graham cracker crumbs
This recipe makes four servings. Combine the milk and pudding in a bowl and mix to combine. Fold in the whipped topping and refrigerate for five minutes.
Divide half the pudding mixture between four parfait (or other fun) glasses. Add the graham cracker crumbs and the sliced bananas. Top with the remaining pudding. Serve immediately.
Yummy!
Sharing this recipe here!
This Gal Cooks
Addicted to Recipes
Sweet to Eat Baking
It's Overflowing
Ms. enPlace
Flour Me With Love
ZentMrs and the Mr
Back for Seconds
The 36th Avenue
Bloom Designs
White Lights on Wednesday
Foodie Friends Friday
Live.Laugh.Rowe.
Until next time,
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