Archive for May, 2009

After my initial experiment with the great Shirataki noodles on this day, I decided it was high time to try them again.  Who can resist a little guilt-free pasta alternative every now and then, right?? 

This time around we summoned the fettuccine-shaped “noodles” to help us create the Hungry Girl version of tuna casserole, actually dubbed the Rockin’ Tuna Noodle Casserole.




I’ve always been a little hesitant of piping-hot tuna in casserole form and I’m not really sure why.  I don’t seem to mind it while I’m eating it, but it always takes a lot of thinking on my part before it actually makes it to our plates.  But, since I have big faith in Hungry Girl, I knew if this one was good enough for them, it could quite possibly good enough for us as well.




The link way above will take you to Hungry Girl’s healthy recipe.  Here’s how I put things together for us …


(For two)

  • 2 bags fettuccine-shaped Shirataki
  • 2 small pouches Albacore tuna
  • 1 can Healthy Request Cream of Mushroom
  • 1 wedge Laughing Cow Light cheese
  • 3 tbsp. light Parmesan cheese
  • 1/4 cup diced onions
  • 1/2 cup frozen peas
  • 1/4 cup diced red bell pepper
  • 1/2 cup chopped fresh mushrooms
  • Salt, pepper and cayenne to taste
  • 2 tbsp. bread crumbs


Preheat oven to 375 degrees.  Rinse and drain noodles well.  Cut noodles to smaller pieces, if desired.  Place noodles in a dry skillet on medium heat; saute for 5 – 10 minutes, until noodles are dry.  Remove from heat and set aside.  In the same skillet, add a small amount of EVOO and saute onion, bell pepper and mushrooms for 5 minutes.  Add undiluted soup, cheese wedge, 2 tbsp. Parmesan, peas and spices to taste.  Cook until thoroughly heated and cheese is melted.  Remove from heat, add tuna and noodles; stir well.  Place noodle mixture into a prepared casserole dish.  Top entire dish with bread crumbs and remaining 1 tbsp. Parmesan.  Bake in preheated oven for 25 minutes.  Enjoy!


Have a great night, folks.


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Hi there.  My name is Jen and I have a food blog.  Don’t worry, I haven’t (yet) gone crazy.  This announcement isn’t aimed towards you, since, obviously, if you are reading this right now, you already know that little fact.  Just a little reminder to myself.  It’s been a long time, people.  How are things?

So, this recipe was orignally dubbed Turkey Breast with Mexican Squash by Rachel Ray.  As you can see from my post title, in true fashion, I ended up changing it a little bit …

Ingredients (my way – to see Rachel’s recipe, please click on the link above):

(For two)

  • 2 boneless, skinless chicken breasts
  • 1 tbsp. chili powder
  • 1/2 tbsp. cumin powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground red pepper
  • 1/4 onion, chopped finely
  • 2 zucchini, sliced 1/4″ thick and halved
  • 1 can Green Giant Southwestern Style Corn, drained (not Mexi-Corn)
  • ~1 cup canned diced tomatoes with green chiles, drained


Chicken – I really cheated when it came to the chicken since it was still partially frozen.  To solve this little problem, I boiled the chicken in a large soup pot, instead of preparing it in a skillet.  Once the chicken was just cooked through, I removed the breasts from the water, cut into thick strips and dredged one side in the chili powder mixture.  From there, they were browned in a heated skillet with a little EVOO.  Perfecto.

Mexican Squash – in another skillet, heat a small amount of oil over medium-high heat.  Add the chopped onion and saute for 3-4 minutes.  Add the sliced zucchini, leaving it undisturbed for 3-4 minutes to brown.  Add the corn and tomatoes; cook for 5-10 minutes, until heated throughout.

To serve ours, I mounded the Mexican squash on each plate, topped with chicken strips and a sprinkle of shredded Mexican cheese.  The dish was quite tasty, loaded with flavor and had the perfect amount of heat.  In the words of Rachel, YUM-O!


Enjoy this Wednesday!  XOXO

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