2 (7 oz) cans tuna in water, drained
1 can (10.5 oz) cream of mushroom soup
1/3 – 1/2 cup milk (desired consistency)
1 can peas, drained
1 cup shredded cheddar or co-jack cheese
1 package (12 oz) wide egg noodles
Paprika
Potato chips, crushed
~Preheat oven to 350; lightly grease 9 x 13 pan – set aside
~Cook noodles according to package directions
~Meanwhile in large mixing bowl combine tuna, soup, milk, and peas; mix well
~Drain noodles and add to tuna mixture
~Pour into prepared 9 x 13 pan
~Bake for 30 minutes
~Remove from oven, sprinkle with cheese and return to oven for 5 minutes or until cheese is melted
**Optional topping is crushed potato chips – if using potato chips instead of cheese, add the cheese to the tuna/soup mixture prior to adding the noodles
1 lb fish fillets (choice)
4 oz mushrooms, sliced
1 small onion, chopped
1/2 tsp salt
1/8 tsp lemon pepper
1/2 cup sour cream
3 Tbl Parmessan cheese
2 Tbl dry bread crumbs
Paprika, to taste
Parsley, to taste
~Preheat oven to 350
~Pat fish dry, arrange in ungreased baking dish.
~Cook and stir mushrooms and onion in butter until mushrooms are golden brown, approximately 3 minutes
~Spoon mushroom mixture over fish, sprinkle with salt and pepper
~Mix sour cream and Parmessan cheese, spread over mushroom mix. Sprinkle with bread crumbs.
~Bake, uncovered, 25 – 30 minutes, or until fish flakes easily with fork.
~Sprinkle lightly with paprika and parsley
1 Tbl sugar
1 Tbl paprika
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground red pepper
1/4 tsp thyme
1/8 tsp allspice
2 Tbl Olive Oil
1 .5 lbs peeled & devined large shrimp
Cooking spray
~Get your grill ready
~Combine 1st 7 ingrediants
~Combine oil & shrimp in large bowl and toss well to coat
~Sprinkle spice mix over shrimp, toss to coat
~Place on skewers
~Grill 6 minutes, turning once
(Cooking Light Magazine 8/2009)
