Tuna Noodle

 This is perfect for Lent or anytime.

2 cans light tuna

1/4 tsp. each salt, pepper

Non stick cooking spray 

1 package egg noodles

1 can each: mixed vegetables, cream of mushroom soup

1/2 c. each: bread crumbs, milk

1 c. shredded cheese

Preheat oven to 375 F'

Spray baking pan with non stick spray 

Fill pot with cold water, place on stove & bring to boil.

Add noodles, half of the salt to the water, cook according to package instructions.

While noodles are cooking, open tuna and mixed vegetables can, drain cans. 

When noodles are finished, turn off stove burner, drain noodles in a colander. 

When noodles are drained, pour noodles in mixing bowl.

Add tuna and mixed vegetables to noodles.

Open can of soup, pour into bowl over noodles.

Pour milk into soup can and pour over noodles.

Sprinkle cheese, rest of salt, pepper over noodles, mix with a wooden spoon or spatula.

Pour noodle mixture into baking pan, top with remaining cheese, bread crumbs.  

Place baking pan in oven and bake for 20 - 30 min. or until done.

Serves 6 - 8.

Here A Chicken, There A Chicken, Everywhere A Chicken Noodle Soup ™

There is nothing better than homemade soup to make one feel better. This is an easy recipe for chicken soup. You can adjust the amount of chicken, noodles and vegetables used. 


1 - 2  chopped boneless chicken breasts or thighs (uncooked)
4 c - 6 c cold water
1/3 c chopped onions
1/4 c each: sliced carrots, sliced celery
1/4 tsp each: black pepper, dried or fresh parsley
1/8 tsp salt  (optional)
1 clove fresh garlic crushed, chopped
1/4 c star shaped noodles (optional)


In a saucepan combine: chicken, water, onions, carrots, celery, salt, pepper, parsley, garlic.  Bring pan to a boil. 


Boil ingredients for 30 min, stirring occasionally. Lower heat to medium low, add noodles if desired and let simmer for 20 more min.  Stir occasionally.


Serves 4-6.

Greek Noodle Salad ™

This is a family staple at get- togethers.

This salad can be made with any pasta. I use Rotini or bow tie pasta.  




Salad

2 tomatoes chopped
1 onion chopped
1 bell pepper chopped
1 cucumber (halved lengthwise and chopped)
1 c black olives (pitted or Greek)
1 cup feta cheese (in chunks or crumbled)
1/2 c green onions (sliced)
1/2 c radishes (sliced)
3 c pasta (cooked)
2 tsp dried parsley (or 3 T fresh)


Dressing

1/3 c olive oil
2 tsp lemon juice
1/8 tsp salt, pepper
1/2 tsp oregano dried (1 tsp fresh)
1 clove garlic crushed, chopped


Dressing: Combine ingredients in small bowl. Mix well. Pour over salad

Salad: Cook noodles according to package. Combine with vegetables. Toss salad to combine with dressing.

Serves 6.

Stick to Your Ribs Noodle Soup™

This soup is perfect for those chilly days of winter when you want a hearty satisfying soup to warm you up. 

8 c low sodium beef broth 
2 c beef (cut into chunks)
2 medium carrots diced
1 c chopped celery
1 ( 14.5 oz) can diced tomatoes
1/3 c chopped onions
1/8 - 1/4 tsp each ground black pepper, salt 
1/8 tsp crushed red pepper flakes
1 clove garlic crushed and diced
1/2  - 1 tsp dried parsley (adjust to taste)

1/4 c sliced mushrooms
1 c thin egg noodles

In a large pot combine ingredients, except noodles. Bring to a boil for 10-15 min. Reduce heat and let simmer for 1- 2 hours, stirring occasionally. During the last 10 - 15 minutes of cooking, add noodles and stir.

Serves 8.