I have every intention of writing and posting on Simply-Cindy every week day. I’ve been able to do that consistently for a couple months now. But whew! This last week or so has me fighting to get motivation for several things in my life, including writing. Not sure what it is, but I’m just plain tired. My body…actually my mind…has decided it needs to wake up between 2:00 and 3:00 every morning. Then right when I should be waking up, all I want to do is sleep. Maybe I’m having too much coffee throughout the day. Maybe I need more vegetables in my life. (I know this to be fact! I’m still working on it.) I’ve added a few supplements that will hopefully help some, too. (Vitamins B, C, and D) All that to say, I’m sorry THM Tuesday is happening on Wednesday!
If you remember, I did a meal plan a couple weeks ago that would last us about two and a half weeks. That has helped tremendously with being able to make sure I have delicious on-plan meals for the family. One of the things I want to do is take family favorites and remake them to be THM friendly. The Green Bean Casserole Remake from a couple weeks back was one of those attempts that was a huge success!
Last night’s planned supper was tuna casserole, a Satisfying (fats) meal. I have made THM versions of tuna casserole many times over the course of the last four years using recipes found in the Trim Healthy Mama books or on Pinterest. Last night, I really wanted the tuna noodle casserole from my childhood! My Mom (grandmother) made the most delicious tuna casserole. I could eat it for days on end! It contained cream of mushroom soup, buttered white bread chunks, elbow macaroni…ohhhhh it was so delicious!
I scrapped plans to use a recipe from Pinterest and went to work recreating Mom’s version. It turned out even better than I thought it would. As a matter of fact, my Mama asked me if it was Mom’s recipe! Win!!
- 3 cans tuna, drained
- 1 block cream cheese (I used the 1/3 less fat Neufchatel since that is what I had.)
- 1 10-12 ounce bag cauliflower rice
- 1-2 Tablespoons heavy cream (You could use water instead, but cream!)
- 1 small chopped onion (or like me, use the already chopped frozen onions)
- 1 can tiny green peas (When split between 8-10 servings, that’s not a lot of peas per serving…so I still count as a Satisfying meal. You could make it without the peas.)
- 1/2 bag of crushed Pork Rinds/Skins (I used Salt and Pepper flavor.)
- 1 stick butter (the real stuff!)
- 1/2 box COOKED Dreamfields pasta of choice. (I used penne because I didn’t have any elbow macaroni.)
Mixing it up:
- Preheat oven to 350.
- Drain tuna and place in large mixing bowl. Drain peas and add to tuna.
- Saute onions in 1-2 tablespoons of the butter. Add to tuna mixture.
- Steam cauliflower rice. Add to blender with cream cheese and heavy cream. Blend until smooth. Pour over tuna mixture. Stir.
- Add cooked Dreamfields pasta. Stir.
- Pour into large baking dish.
- Melt the rest of the butter. Pour over crushed pork rinds and stir to coat.
- Sprinkle buttered pork rinds over tuna mixture.
- Bake 20-30 minutes or until heated through and topping is golden brown.
This was really good, y’all! As I said, my Mama thought it was my Mom’s recipe! And my daughter, who claims to hate tuna, even liked it! It made 8 ample servings. Since there were no leftovers, there were no worries about reheating the Dreamfields pasta.
If you try it, let me know!