Cheesy Tuna Rotini
1-3/4 cups tri-color rotini, uncooked (I used celentani)
2 cans (6 oz each) white tuna in water, drained, flaked (I used regular old tuna in water)
1 pkg (10 oz.) frozen, chopped broccoli, thawed, drained
4 oz. Velveeta made with 2% milk
1/2 cup fat-free sour cream
1/4 tsp black pepper
Cook pasta as directed on package. Meanwhile, mix all remaining ingredients in 2-qt microwavable bowl. Microwave on high 2 minutes; stir. Microwave on high an additional 1 to 2 minutes or until mixture is heated through. Drain pasta, place in serving bowl. Add tuna mixture, mix lightly. (From Kraft Foods.com)
I liked his pretty well. Jim really liked it and ate all my leftovers. (There went the next day's lunch). Not gourmet by any means, but filling and good. (And as you can see from the pic, I served it with a cool, crisp Dt. Dr. Pepper.)
Easy Chicken Pot Pie
10.75 oz can condensed cream of chicken soup
1 pkg (9 oz) frozen mixed vegetables, thawed, drained
1 cup cubed cooked chicken (or turkey)
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Preheat oven to 400 degrees. Mix soup, vegetables, and chicken in a 9" pie plate. Mix milk, egg, and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden. (From Campbells.com)
I like to call this Cheater's Chicken Pot Pie because it's ridiculously simple. I didn't use cooked chicken, I just cut up some chicken breast and threw it in. They were completely cooked when the dish came out of the oven. One note of caution: make sure you use a 9 oz bag of veggies. I grabbed a 16 oz and didn't realize it. My pie plate was over-flowing and had to bake it on a cookie sheet to avoid spillage in the oven. It tasted pretty good, and the recipe is pretty adaptable to cut out some fat and calories. (I used skim milk and 98% fat-free soup. You can also buy reduced fat baking mix, too.)
