Buckle up! This is a good one and figure friendly too!!! This would also be great with ground turkey instead of chicken!
Take 3/4 lb chicken breast and cut into cubes. Cook over med heat for 10 min in skillet adding the following:
1/4c lime juice
1/4 c lemon juice
1/4 c chicken stock-low sodium
Season with cilantro, pepper, red pepper flakes, cinnamon, garlic powder-all to your liking. (I used about 1 tsp of each)
Boil whole grain penne pasta just under the suggested time on the package-I used 3 to 3 1/2 cups dry (this will give you about 5 servings in the dish)
Combine in baking dish the following:
8 oz container of lite sour cream
1/2 c chopped onion
1/2 c peach/mango salsa (or whatever salsa you like)
1/2 c chopped pepper (whatever you like)
1/2 c skim milk
5 to 6 oz corn
***If you like it spicy add Sriracha and or hot sauce at this point too!
***You can add other garnishing like diced green onion or fresh parsley or cilantro on top-I just didn’t have any on hand!
Combine ALL ingredients together and mix well in baking dish. Top with 1/2 c shredded cheese of your liking.
Bake at 385 degrees for 30 min. Serving size should be 1 1/2 cups. Great to make for dinner and have for leftovers the day or even two!
Well, it’s official…I am obsessed with making different Tuna Casseroles/Bakes!!! My mom used to make them when we were little but with Velveeta and always the same! I like to make them healthier and mix them up with different flavors.
I made this one with 2 lemon pepper tuna (from Starkist) pouches pictured below!
Cook 2 cups dry pasta-I used Dreamfields Rotini (just under cook it according to the directions because you are then going to bake it) I love Dreamfields pasta-it is a smart way to eat pasta because it is high in protein and fiber too!
Add the drained pasta to your casserole dish filled with tuna, 1 small can reduced sodium cream of celery, one c skim or almond milk, 1/2 c chopped green pepper, 1/2 c chopped celery, 1/3 c chopped onion, the juice if one half lemon, season with parsley, garlic powder, pepper, add 1/4 c parmesan cheese-Mix all together well. Top that sparingly with 3 tsp whole wheat breadcrumbs or panko bread crumbs, more parsley and pepper, 1/4 c shredded mozzarella cheese and last finish off with the zest of the half lemon you juiced!
***As a rule I always go easy on the cheese and also the breadcrumbs-this is how you can still eat what you want by just tweaking it to make it more figure friendly!! I also try to use almond milk or skim to cut some fat out there too! Eat smarter!!
Bake at 350 degrees for 45 min