This Week's Food Waste
This Week's True Food Confessions
This week was more organized than last week, so we only ate out once. I think we were more successful because we had something to focus us--produce from Uncle Billy's garden. We used the new potatoes to make a hearty soup with the roast we had last week and other fresh vegetables to make sandwiches. We were eating blueberries by the handful and every morning for breakfast. Also, we had a spinach pie one night and another night we had a tuna and squash casserole that was very good. This was a good way to use squash and tomatoes that we had and I've included the recipe. You can play with this recipe many ways, but here's how I made it. I think the fresh tomato on the top sets it apart from the standard tuna casserole. It was a hit with everyone here and you may enjoy it at your house.
Tuna Squash Casserole
--2 6 oz. cans of tuna drained
--2 medium size squash--one crook neck, one zucchini
--6 oz. of dry egg noodles cooked according to package directions
--1/2 cup no fat Greek yogurt
--1/2 low fat mayonnaise
--1/2 teaspoon ground thyme
--1 cup shredded cheddar cheese
--1 tomato chopped
--Preheat oven to 350° F
--Cut squashes in 1/2 inch pieces and cook until tender-firm. (That took me about 5 minutes in the microwave.)
--Mix yogurt, mayonnaise, tuna, thyme, and 3/4 cup cheese together in a large bowl. Add noodles and put into casserole dish.
--Bake covered for about 30 minutes or until you just start to see bubbling around the edges.
--Take out of oven and add the remaining 1/4 cup of cheese and tomato on top of that.
--Bake another 10-15 minutes.
Until next time...