I haven't been stuck in a position like last night in a long time.
Wednesday night, we had plans with another couple to grab a bite out at a spot that holds a 'trivia night'. I got home from work, played with the puppies and then waited for Paul to get home so we could head out. While I was waiting around I got to playing around on the computer, reading blogs, pinning the world on pinterest, and all things of a food-blogging nature.
Yes, I do get stuck more often than not sucked into my computer and all things bloggy but last night I was caught off guard and stuck. Our friends called and said they couldn't make it so we were going to be laying low for the night. Paul left for a quick pick-up game and I continued, almost numbingly, to plus away at pictures, pins and post.
I mean, it's what us bloggers do.
Before I knew it it was 7pm, then 7:30pm, then when 8pm reared I started to realize how hungry I was being that we didn't eat.
No leftovers were in the house, nothing was defrosted, all cans of soup were cleaned out from when it got chilly a few weeks back and I was stuck without my car struggling to fine something healthy and still somewhat satisfying for dinner.
Plus, I also know Mr. Basketball was going to be coming back home very hungry so I needed to find something that also wasn't just a simple light salad which would have been fine for me.
I used to love my mother's Tuna Casserole but I knew what went in there and couldn't begin to think of how many calories it was per serving. I know my FitnessPal calorie tracker on my phone wasn't going to like me entering in such fatty high numbers so I went with my leaned out back-up version for this casserole. Not only is this 307 calories per serving but it's light, just enough cheese and honestly filling without the stuffed-your-pants and loosen-your-belt kinda feeling. The tunafish added the right amount of meat to the meal which paired very nicely with the spinach and cheddar cheese, and you know me... I couldn't go without adding a little spice to this dish for extra zing.
This casserole is perfect for your main course or even a pot-luck dinner and the spinach adds just the right touch of springtime green.
Yield: 8 servings
12 oz. egg noodles, cooked*
1-2 small can(s) of tuna, drained and flaked with a fork
1 can reduced fat cream of mushroom soup
1/2 cup unsweetened almond milk
2 cup frozen spinach, defrosted
1 jalapeño, diced
1/2 cup (or more) grated sharp cheddar cheese
1/2 cup whole wheat bread crumbs cooked
1/2 cup fresh grated parmesan cheese
1 tbsp coconut oil, melted
Preheat oven to 350 degrees. In a large bowl, stir together first seven ingredients until well combined. Spread into a small squared greased casserole dish. Combine bread crumbs, parmesan and coconut oil and sprinkling over the top of casserole.
Bake uncovered in a preheated 350 degree oven for 30 minutes and serve warm.
*Note: Don’t overcook the pasta! Read the package for times and use a timer, I cooked for 8 minutes.
Recipe and photos by A Healthy Jalapeño