Tuna Noodle Casserole

Not the typical Tuna Noodle Casserole, this is made with Broccoli and a Crushed Potato Chip Topping.

Tuna Noodle Casserole

Ingredients:
12 ounces whole wheat wide egg noodles
1 Tbsp salt
2 cups broccoli florets (about 1/2 lb)
2 Tbsp butter
1 medium onion, chopped
2 cans tuna, drained
1 (10 3/4 oz)can cream of mushroom soup
2 1/2 cups grated cheddar cheese
1/2 cup milk
Salt and pepper to taste
1 cup crushed kettle-cooked potato chips

Directions:

  1. Preheat oven to 400F. In a large pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil. Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes)about 5 minutes, add the broccoli to the pasta, return to boil and cook for 2 more minutes. Drain in a colander and set aside.
  2. After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add the onions and cook them until translucent. Add the pasta and broccoli mixture back into the pot. Stir in the tuna, can of cream of mushroom soup, grated cheese and milk. Add salt and pepper to taste.
  3. Spread crushed potato chips over the top of the mixture and cook for 20 minutes at 400°F in the oven, until the topping has browned.

I got the inspiration for this recipe from Simply Recipes. I really like this meal because it is simple, quick and easy and heck you just bake this casserole right in the skillet you prepared everything in…How is that for easy? I went with this recipe because, I liked the different twist on the traditional tuna noodle casserole, I liked the addition of adding broccoli, and I thought the potato chip topping sounded like a yummy topping alternative to crackers or bread crumbs, which adds a wonderful crunch to the dish. This is a wonderful weeknight meal, serve it with a salad and there you go, your food is served, Now EAT!

*Camala*

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Creamy Broccoli Soup

Creamy Broccoli Soup, a satisfying creamy vegetable soup.

Creamy Broccoli Soup

Ingredients:
2 cups water
1/2 tsp onion salt
4 cups broccoli florets
1 cup celery, chopped
1 cup carrots, chopped
1/2 cup yellow onion, chopped
6 Tbsp butter
6 Tbsp flour
3 cups chicken broth, may substitute vegetable broth
2 cups milk
1 Tbsp fresh parsley, minced
1/2 tsp garlic powder

Directions:

  1. In a large pot bring water and onion salt to boil and add broccoli, celery and carrots. Bring to a boil, drain and set aside.
  2. Saute onions in butter until tender. Stir in flour to form a smooth paste. Slowly add broth and milk, stirring constantly. Bring to a boil, Let boil for 1 minute.
  3. Add vegetables and remaining ingredients. Reduce heat, cover and simmer for 30 to 40 minutes until tender.

I like this Creamy Broccoli Soup recipe because most I have seen before it is only broccoli, I like the added texture of the celery and carrots and the added color from the carrots. I usually buy already prepared broccoli florets in a bag for my salads, I enjoying adding broccoli florets to my salads and having it already cut and prepared makes it easy for me to just add to my salads. Well to the reason I brought that fact up=) I found this recipe on the back of the broccoli bag and I tried it and I am very pleased with this recipe. It is hearty enough to have a Souper Supper=} Serve with some fresh crusty bread, if you desire.

*Camala*

Crustless Broccoli and Potato Quiche

Crustless Broccoli and Potato Quiche…Good for anytime of day!

Crustless Broccoli and Potato Quiche

Ingredients:
1 Tbsp olive oil
1/2 cup onion
1 cup potato, diced
2 cups fresh broccoli florets
1 cup milk
4 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/8 tsp nutmeg
1 cup cheddar cheese, shredded

Directions:

  1. Preheat oven to 350F and grease a 9 inch pie plate.
  2. Put olive oil in a skillet and heat at medium heat. Add onions and saute 3 minutes. Add diced potatoes and cook for 5 minutes. Add broccoli and saute for 2 minutes; remove from heat.
  3. Meanwhile, beat eggs and milk, add salt, pepper, garlic powder and nutmeg to egg mixture and mix well.
  4. Add egg mixture to broccoli mixture in skillet, then add cheese and combine well.
  5. Pour into pie plate and bake in a preheated 350F oven for 30-35 minutes or until a knife inserted in the center comes out clean.

I used a white cheddar in this quiche, typically quiches tend to have Swiss cheese in them, I like using cheddar, I personally like the taste better and the kids seem to like the taste better as well.  The broccoli adds a nice crisp texture to the soft eggs and potatoes. This quiche is super easy and is great for any mealtime, I typically tend to make this for dinner though:)

*Camala*

Linguine with Broccoli Sauce and Feta

Linguine with a Broccoli Pesto and sprinkled with Feta Cheese.

Linguine with Broccoli Sauce and Feta

Ingredients:
1/2 pound of linguine
1 pound broccoli
2 tablespoons water
Salt and pepper
Olive oil
1/2 small onion or two shallots, chopped
2 cloves garlic, minced
1/3 cup chopped flat parsley
1 lemon, juiced
1/2 cup feta cheese (low-fat if you want to be good) – divided
1/4 cup water

Directions:

  1. Cook the linguine pasta according to the package directions. While the pasta is cooking, Cut the broccoli into small florets and steam on the stove with the 2 tablespoons of water. Season lightly with salt and pepper.
  2. Heat a drizzle of olive oil in a large sauté pan. Cook the onion and garlic until it just begins to soften then add the broccoli. Cook for several minutes or until the onion turns translucent. Add the parsley and cook until it’s well wilted. Pour in the lemon juice and simmer for about two minutes.
  3. Transfer to a blender and add 1/4 cup of the feta cheese and the 1/4 cup water. Puree until smooth, adding a drizzle of olive oil and a little more water if it sticks and turns to a lump. Puree until as smooth or chunky as you prefer. Taste and add any necessary additional salt and pepper.
  4. Transfer back to the pan and add noodles, mix until pasta is well coated. Place on serving dishes and sprinkle with remaining feta cheese. Serve immediately.

I found this recipe on The Kitchn and I was excited to try this recipe. I am sorry but personally this was not my favorite recipe and I would not make this exact recipe again…I might try to adapt it to more of my taste. I did not like the texture of the broccoli pesto and I think the lemon juice made it too tangy for me. I did like the addition of the feta cheese and I liked the idea but it didn’t turn out like I had hoped. It looks pretty though with the light green sauce:)

*Camala*

Salad with Broccoli and Beets

Tonight I made myself a delicious and refreshing salad.

Salad with Broccoli and Beets

Ingredients I used:
Organic Baby Italian style mix
Organic Raw Broccoli Florets
Organic Broccoli Slaw which includes Broccoli, Carrots and Cabbage shredded
Sharp Cheddar Cheese that I cut into small cubes
1 baby beet, sliced
1 hard-boiled egg

I mixed all that into a bowl and drizzled on some flax seed oil and balsamic vinaigrette. The broccoli added a nice crunch while the beets were delectably sweet.

It was very good and my daughter was sitting on my lap eating the heck out of it, too. I love that she loves to eat all kinds of food, I hope that doesn’t change!

Well I guess this salad is pretty basic but I thought it was great and I wanted to share!

*Camala*