Posts Tagged ‘Tuna’

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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Just Like Mama Makes

Ahh, good ol’ Saturday.  A very good day.  OK, folks, jumping right in … I don’t want to talk much about my food today.  Why, you ask?  Well, I didn’t really like it, so it doesn’t feel worthy.  The tuna was WAY too fishy and ruined the entire meal for me.  I can’t do fishy fish.  I only ate half and then called it quits.


Tuna Burrito with Honey Wasabi Cream

Tuna Burrito with Honey Wasabi Cream


We’ve attempted this re-make before, but it never turns out as good as one of our favorite restaurants can make it.  Of course.  What ever does?? 

The authentic version hails from Cabo Fish Taco, located only in Charlotte and Blacksburg, VA.  They have the best food ever (and I say that fully aware that I’ve never ordered anything there but the tuna burrito.)  I just know.  Prices are so right and the atmosphere is maxin’ relaxin. 

I will give honorable mention to the Honey Wasabi Cream that I slathered all over the tortilla to hide the fishy taste.  If you like wasabi, give this spread a go.  We’ve enjoyed many a time before and it’s so, so good.

Honey Wasabi Cream

  • 3 tbsp. light mayo
  • 1 tbsp. honey
  • 1/2 tsp. wasabi (more or less, according to taste)
  • 1 tsp. water

Stir all ingredients together and chill for at least 2 hours.


To redeem my loss in the kitchen, I believe a trip to Cabo Fish Taco is in order.  Know what I mean??  😉


What I really want to talk about today is cookies.  Yep, I said it.  Cookies like mama makes.  The original.  The classic.  The chocolate chip cookie.

I ran into this article while perusing my Yahoo homepage and thought it blog worthy.  Hey, we’re all foodies, right?  Albeit, healthy foodies, but even healthy foodies need a little chocolate chip lovin’ every now and then.  The quickest (and sometimes best) way to fill that sudden need is to run right out and pick up a pack of cookie crumbly goodness. 

This little guide should help, well, guide you …

Supermarket Chocolate Chip Cookie Taste Test

#1 Brent & Sam’s: A delicious case of less is more. These thick, crunchy goodies are less sweet and less processed tasting than other varieties. With good texture and rich chocolate flavor, they tasted closest to the “real thing.” We had trouble stopping at just a few!

#2 Health Valley Mini Chocolate Chip Cookies: Buyers beware! These unbelievably tasty little delights are addicting. They may be mini in size, but the taste is max. They’re so irresistible we even find ourselves snacking on them first thing in the morning. After all, they do have “health” in the name…

#3 Newman’s Own Organics Champion Chip Cookies (in Chocolate Chip): These mighty bites of heaven prove that organic can easily be delicious. Like Health Valley, these are very small. The taste is good and medium sweet, with a distinct nutty flavor. They’re a bit light on chips, but satisfying nonetheless.

#4 Pepperidge Farm Chocolate Chunky Dark Chocolate: Satisfying, natural tasting, crunchy, and B-I-G; we loved these cookies. For a mass-market brand, Pepperidge Farm surprises us with its mouthwatering goods. And the dark chocolate gives an extra indulgent kick that got us hooked.

To view the full list, please visit this site.

Or, you could always whip up a batch of your own.  Which leads me to ask, what secret ingredient do you add to your chocolate chip cookies to make them over-the-top?


Have a great day, love bugs!  XOXO

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The Main Dish

Hi everyone … here’s another of my weekend “blog in the AM” posts.  This seems to work out better with my schedule, so I may keep it this way – post Friday’s eats on Saturday morning, Saturday’s on Sunday morning and Sunday’s meals on Sunday night.

I left the house just one time yesterday and that was to ride shotgun with Dev, while he ran to pick-up our dinner eats we ordered to-go.  It was fabulous to stay in my sweats all day and tinker around the house.  I made good with my word and took down the remaining holiday decorations, including the lights we put up outside.  Despite the somewhat gray skies, the temperature was pretty mild, so I figured I better snag my chance while I can. 


Warmed granola with 1/2 sliced banana, frozen blueberries, flax and vanilla soy

B: Warmed granola with 1/2 sliced banana, frozen blueberries, flax and vanilla soy


The house is finally back in order.  It really is hard to believe that the holidays have come and gone so fast.  It seems like just yesterday that it was Thanksgiving.  As they say, time flies when you’re having fun. 

Yesterday I got back out to the garage and whipped out a great 50-minute strength training/weight lifting session.  I need to start typing about my workouts during my posts again since my brain cannot seem to remember that I have my own “Weekly Workout” page.


Shredded chicken with smashed cannellini beans + hot sauce in a toasty pita with carrots and 1/2 sliced apple

L: Shredded chicken with smashed cannellini beans + hot sauce in a toasty pita with carrots and 1/2 sliced apple


My workout is loosely based off the P90X Legs and Back DVD with Tony Horton.  Over time, I have modified/replaced several moves to suit my needs and, instead of doing back work solely, I use that time to work my arms + abs as well (biceps, triceps, shoulders, crunches, etc.)


I didn’t plan out a meal for us to have for dinner ahead of time … no particular reason why … so, when it came down to eatin’ time, we didn’t have too much to choose from.  That’s when I remembered a special gift I got at the end of the season from my girls (GOTR) – a $40 gift certificate to 131 Main restaurant, which is located very, very close to our house.

We scoured the menu online and I decided on the Seared Tuna Salad with mixed greens, mango, avocado and pickled ginger  –




It was fabulous!  The tuna was seared to melt-in-your-mouth perfection.  Delicioso!  Devin ordered the Fresh Catch Cajun Fish Sandwich with Wild Rice Salad.  I knew immediately when I saw the rice salad, that I had to have some.  Lucky for me, my generous hub gave me my own little serving –




I really think I could have eaten just a big bowl of this stuff and been perfectly happy.  In addition to the wild/long grain rice blend, it also had golden raisins, red onions, walnuts, flat leaf parsley and curry.  I have to see if I can re-create this in the new future.  It was that good.

Ok, time to buckle down since it’s almost not morning anymore.  A few of the items on my agenda today include:

  • Prep cook beans, wheat berries, lentils for the week
  • Workout
  • Grocery list/menu
  • Grocery store


Question today: do you make one big trip to the grocery store each week or do you go several times??

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Hello fancy people!  Another great Sunday is ahead … lounging about in PJ’s, the Sunday paper, football, grocery shopping … what more could you ask for?!

Here’s my rewind from yesterday’s lunch and dinner –

Tuna salad with spinach, 1/2 slice Swiss and pickle on whole wheat pita pocket

Lunch - tuna salad with spinach, 1/2 slice Swiss and pickle on whole wheat pita pocket

My tuna salad included carrots, raisins, dry minced onion, S&P, plain yogurt and Dijon mustard.  I really wanted to give PB Boy‘s Peanut Butter “You Choose” Salad a shot, but the husband was home and hovering over my shoulder while I put lunch together.  I figured he would totally flip out over this unconventional combination of tuna and peanut butter.  I can save that one for a later time when he’s not around.  Hee hee 🙂


I spent 45 minutes on the elliptical machine and was starving as I was finishing up.  For some reason, when it came time to eat, my stomach was not in the mood, so the sandwich was enough.

My appetite didn’t stay gone for too long (shocker) and an hour or so later, I was into one of these guys –


I ran some errands during what was left of the daylight hours and when I got home I delved into a small handful of TJ’s Apricot Almonds (aka apricot kernels) and a Medjool date


I haven’t decided yet on how I feel about these apricot almonds … they taste a little odd and I can’t put my finger on what it is that isn’t striking me in the right way??  Has any else seen or tried these?

Both of us were in the mood to get out of the house for a bit last night, so we decided to hit up one of our fav dining spots – Firebird’s.

I started with a Red Rocks Strawberry Margarita

Looks like I was hitting the bottle long before I took this crooked picture!!

Looks like I was hitting the bottle long before I took this crooked picture!! Oops!

I don’t normally dig frozen cocktails, especially when the weather is cold, but this was perfect.  I was able to sip it slowly, so it lasted me through the entire grazing period.

We, of course, decided to get two things and split them between us.  We started with the Spinach Salad with Applewood Smoked Bacon, Eggs and Balsamic Vinaigrette (on the side) –


Oh, I forgot to mention the mushrooms … it had deliciously plump mushrooms as well!  Next, we moved on to this fabulous plate –

Ahi tuna with mango salad and spicy mustard

Ahi tuna with mango salad and spicy mustard

That was the perfect amount of food … just enough to fill our bellies, but not so much that we needed to be rolled out.

We came home and snuggled on the couch, set to watch Indiana Jones … and then I passed out!  Ha!  About 20 minutes in, I was out like a light … tell you something about the movie?! 

All the WIND yesterday pushed out the rain and gloom, but it brought with it chilly temps.  The sun is shining bright, but looks are deceiving … brr!

I’ll be back shortly with breakfast … 😀

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Take 2

Things are looking brighter … at least for me!  I am feeling much better than this morning – I can’t say the same for this rainy day though.  Around 11:30, there was a break in the drizzle, so I quickly left for a run and ended up getting in 4 1/2 miles.  There’s nothing like sweatin’ a sickness away!

While I was running, I debated my lunch options – either crunchy BBQ tofu -or- leftover tuna pasta … hmm … I knew I couldn’t go wrong with either.

I decided on the tuna pasta from last night and with a few changes it turned into a fantastic open-faced sandwich

I picked out all the spinach pasta, added 1/4 cup garbanzo beans plus 1 tsp. Dijon mustard (to help bind) and re-heated it all in a skillet.  Meanwhile, I toasted a TJ’s muffin and set the oven to broil.  I topped each muffin with the warmed tuna mixture, added strips of Swiss cheese and placed under the broiler until the cheese was bubbly.

Along with my delicious tuna melt, I had two carrots and a blueberry Chobani.  A great lunch!

I have a batch of Two-Seed Whole Wheat rolls rising … we’ve been out for a while, so it will be nice to have them again.  I only had 1/4 cup sunflower seeds, so I substituted the remaining 1/4 cup with chopped walnuts.  I have a feeling that this will increase my love for these rolls.

I didn’t plan a meal for dinner since I wasn’t sure of our plans.  Turns out, we will be staying in, so I better get thinking … ideas welcome!

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Dine And Dash

It’s 7:00 pm and I am finally getting a chance to post lunch.  I am so sorry for the delay.  We left the house as soon as lunch was done for a shopping trip for some new fall clothes!

I spent some time on the treadmill and ending up running a bit over 4 miles – thanks to an episode of Dexter … it’s really getting good!

With such a late breakfast, we didn’t get hungry for lunch until 2:00 and decided a quick meal of sandwiches would do the trick.

I picked up a packet of Starkist Tomato & Pesto Tuna Creations at the grocery last week, so we decided to give that a try.  The verdict: it was REALLY good!  The flavor is great and you could end up using this tuna for a number of different meal creations. 

Along with the tuna, our sandwiches contained navy beans (mixed with the tuna), cilantro pesto, a shmear of cream cheese, sliced tomato, sliced avocado and spinach.  We also had carrot sticks and 1/2 of the Asian pear

The pear was really good – it had a bit of crisp like an apple, but the taste of a pear.  Liked it and will look to buy again!

Ok, now I need to get dinner together … where has this day gone?!

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Ready, Set, Lunch, Go

I am so sorry for the late post!  I had to run out immediately after lunch and I was gone longer than expected. 😳


I was able to sneak in a weight training session (about 45 minutes) this morning and plan to hop on my bike very soon for some light cardio.

I have my monster for the Monster Box and will reveal it to you at the dinner post … I’m not quite done yet.  I cheated and called my contact at the Girls on the Run office and she e-mailed me the monster face that they used during our training.  He was such an adorable looking monster, I couldn’t resist.  Besides, all the monsters that I found looked rather creepy.  Ok, enough banter about that darn monster …

Lunch today was leftover tuna from last night’s dinner with spinach leaves and black beans in a 1/2 whole wheat pita.  I picked up the pita pockets at the grocery store yesterday – I had forgotten about them, but used to buy them all the time.  They are called Salad Pockets by Kangaroo and they already come halved.  Each 1/2 is 80 calories, no fat and 3 g of fiber.  Can’t beat that!

I also munched on steamed edamame.  I love to eat them straight from the shell – they just sort of “pop” out and into your mouth!

I should mention that I always sprinkle edamame with salt right before eating.  Edamame is rather bland on it’s own, so salt perks it up.

With lunch, I also had a 1/2 container of vanilla Chobani, plus the other 1/2 of my breakfast peach (there is actually only 1/4 on my yogurt since I ate the other 1/4 while I was chopping it up!)

Alright, time to get on that bike!  Now that my triathlon is only 2 WEEKS away, I really need to start focusing on riding and swimming.  I would like to get at least one of those two in every day, if I can.  I’ve got the running part down, so I don’t feel like I need to focus on that as much, but will still include it – I’d go crazy if I didn’t run!!

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