Simple Stovetop Tuna Cassarole

Tuna Casserole

1 (16 ounce) package egg noodles

1/4 cup butter

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can tuna, drained

1 cup shredded Cheddar cheese

Garlic salt and pepper

Directions

1.    Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done then   drain.

2.    Melt the butter, mushroom soup, tuna, and Cheddar cheese in the same pot as drained      pasta. Stir until cheese is melted, and the mixture is smooth. Add garlic salt and pepper to    taste.

White Bean and Tuna Salad

Recipe from Mel's Kitchen Cafe

INGREDIENTS
½ cup chopped red onions
The zest and juice of 1 lemon
2 (5 or 6-ounce each) cans of tuna (I prefer albacore tuna packed in water)
2 (15-ounce each) cans of Great Northern beans, rinsed and drained
1/2 cup chopped fresh flat leaf parsley
A few splashes of Tabasco sauce or other hot sauce
1/2 teaspoon freshly ground black pepper
Salt and olive oil to taste

DIRECTIONS
In a small bowl, sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Drain the tuna and put it into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, parsley, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or hot sauce to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
Serve chilled or at room temperature. The salad develops great flavor if tightly covered and refrigerated for a couple hours, or up to a day, before serving. Serve with crackers, lightly toasted bread, lettuce cups/leaves, fresh vegetables, etc.

Karie's Fish Taco's (WW friendly)

Cabbage Salsa (0 PointsPlus)
3-4 cups shredded cabbage
1 white onion, chopped
1 tomatoe, chopped
cilantro, chopped (add what you like)
juice of 1/2 a lime
1 jalapeno, chopped (take seeds and ribs out if you want it to be less hot)
mix together, then set aside.






















 
Talapia (as much as needed)
(2 PointsPlus/3oz)
season fish (I like adobo) and spray pan with non-stick coating. Place fish in skillet and add a little water to pan cover and cook on med. till fish is cooked to liking.














To serve; take fresh corn tortilla (the WalMart Great Value are 1 PointsPlus/each) that has been warmed and place fish, then cabbage salsa on top. Fold and eat! I like to top this with sour cream and salsa mixture! Yummy!

Page's layered shrimp dip

8oz. cream cheese
1/2 c. sour cream
1/4 c. mayo
cream these together and spread on plate.
sprinkle with:
2 cans mini shrimp, drained
1 c. cocktail sauce or chili sauce
2 c. mozerella cheese
1 bell pepper, chopped
3 green onions, chopped
1 large tomato, chopped
Serve with crackers

Shrimp cocktail sauce

Ketchup
lemon juice
horseradish

adjust amounts to taste. I love this simple cocktail sauce, delish!

Coconut Shrimp

Shrimp:
2 pounds Shrimp, large or jumbo size
1 pound coconut, shredded
3 cups Flour
4 eggs
1 can beer
2 scoops Wassail Mix (or season to taste)

Dip:
Orange Marmalade
Coarse Brown Mustard
Horseradish

Shell, de-vein, and butterfly shrimp. Compine 1-1/2 cups flour, eggs, beer, and wassail (or seasonings). Place shrimp in the remaining 1-1/2 cup flour and then into batter. Finish battering by rolling and coating shrimp in coconut. Deep fry shrimp in 325-degree vegetable oil until golden brown (2-3 minutes).

Mix marmalade, mustard and horseradish for dip.

Son of a Blitch Shrimp

1 teaspoon Cayenne Pepper
1 teaspoon Black Pepper
1/2 teaspoon Salt
1/2 teaspoon Crushed red pepper
1/2 teaspoon Thyme
1/2 teaspoon Rosemary
1/8 teaspoon Oregano
1/2 cup unsalted Butter (24 PointsPlus)
1-1/2 teaspoons minced Garlic
1 teaspoon Worcestershire sauce
1 pound Shrimp, peeled and de-veined (8 PointsPlus)
1/2 cup Chicken broth
1/4 cup Beer (any at room temp.) (3 PointsPlus)

In an large frying pan, melt the butter. Add cayenne, black pepper, salt, red pepper, thyme, rosemary, and oregano. Add garlic and Worcestershire to the mix and heat. Add shrimp and cook for 2 minutes. Add chicken broth and cook for another 2 minutes. Pour in the beer and cook for 1 minute.

TOTAL PointsPlus=35