Light-But-Hearty Tuna Casserole

Ingredients:
* 3 cups uncooked yolk-free noodles
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
* 1/2 cup fat-free milk
* 2 tablespoons reduced-fat mayonnaise
* 1/2 teaspoon ground mustard
* 1 can (6 ounces) solid white tuna, drained
* 1 jar (6 ounces) sliced mushrooms, drained
* 1/4 cup chopped roasted sweet red pepper
* TOPPING:
* 1/4 cup dry bread crumbs
* 1 tablespoon butter, melted
* 1/2 teaspoon paprika
* 1/4 teaspoon Italian seasoning
* 1/4 teaspoon pepper

Directions:
Cook noodles according to package directions.
In a large bowl, combine the soup, milk, mayonnaise and mustard. Stir in the tuna, mushrooms and red pepper. Drain noodles; add to soup mixture and stir until blended. Transfer to an 8-in. square baking dish coated with cooking spray.
Combine topping ingredients; sprinkle over casserole. Bake at 400° for 25-30 minutes or until bubbly. Yield: 4 servings

This is yet another recipe from my Healthy Cooking magazine. I am usually not a huge fan of tuna in casseroles but this one I really liked. I realized I didnt have the ground mustard so I used an equal amount of actual yellow mustard. Turned out just fine I think. I REALLY liked the addition of roasted sweet red peppers and the sliced mushrooms as opposed to yucky peas that tuna casserole usually has.

Southwest Pasta Bake

Ingredients:
* 8 ounces uncooked penne pasta
* 1 package (8 ounces) fat-free cream cheese, cubed
* 1/2 cup fat-free milk
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 teaspoon dried oregano
* 1 pound lean ground beef
* 2 garlic cloves, minced
* 1 jar (16 ounces) picante sauce
* 1 can (8 ounces) no-salt-added tomato sauce
* 1 can (6 ounces) no-salt-added tomato paste
* 2 teaspoons chili powder
* 1 teaspoon ground cumin
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1/4 cup sliced green onions

Directions:
Cook pasta according to package directions. Meanwhile, in a small mixing bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside.
In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Yield: 8 servings.

This was another recipe from my Light & Tasty magazine. It was really good. I definitely recommend it.

Crockpot Salsa Chicken

Ingredients:
4 boneless skinless chicken breasts
32 ounces salsa (I use 2- 16 oz. jars)
1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can black beans, drained
flour tortilla
sour cream
guacamole
lettuce
tomato
cheese
salsa

Directions
1. Place first four ingredients in crock pot.
2. Cook on low 6-8 hours.
3. 30-60 minutes prior to serving, remove chicken, shred and return to crock pot.
4. To serve, use chicken mixture as filling inside tortillas.
5. Add desired condiments.

I made this two different ways. One with regular salsa and another with mango salsa for a change. I use frozen corn instead of canned because that is what i had. I served the mango tacos with fresh mango salsa as a topper. Yum! It is a fast way to make yummy chicken tacos.

Enchilada Casser-Ole!

Ingredients:
1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

This recipe is from my Healthy Cooking Magazine. it is yummy. I ended up using 4 wheat tortillas instead of the 6 white ones to try to make it a little healthier. I didnt really like them in this but it works. I think next time I would just make it with the regular ones.