Turkey Casserole

• 1 can condensed reduced fat cream of chicken soup
• 1 can condensed reduced fat broccoli cheese soup
• milk - about 2/3 of one of the soup cans
• 1 20 oz package extra lean ground turkey
• whole wheat penne
• 2 handfuls Panko breadcrumbs
• 1/4 c. onions
• EVOO
• salt

Heat EVOO in a deep skillet, about a full turn around the pan, on med. heat. Add the ground turkey, breaking in chunks with a spatula. Sprinkle with salt. Cook until the turkey is white on all sides. The easiest way to do this, and still keep it moist, is to cook one side 3-4 minutes, turn all the chunks, cook another 3-4 minutes, reduce heat and cover. After about 5 minutes, take off burner but keep covered. If it looks dry while you prepare the other ingredients, add a little water and cover again.

While the turkey is cooking, bring a pot of salted water to a boil. Cook the pasta (however much you prefer) to al dente.

Combine the soups in a bowl and stir in the milk slowly to avoid lumps. Add the onions, turkey and pasta. Stir until all ingredients covered in sacue.

Preheat the oven to 325. 

Transfer to a casserole dish sprayed with cooking spray. Top with the Panko. Bake for about 30 minutes. 

6 servings

Adapted from Wisconsin Style Cooking.

Tilapia Cakes

• 4 tilapia fillets
• salt
• 1/4 c. reduced fat mayo
• 2 tbsp dill
• 2 egg whites
• 1 full egg
• 1 tbsp Dijon mustard
• 3/4 c. Panko bread crumbs
• EVOO

Preheat oven to 350.

Oil a baking dish with EVOO. Place the tilapia fillets in the baking dish, side by side and season with salt. Cook 10-12 minutes, or until the fish is cooked through and flakes easily. Flake and let stand to cool.

While the fish is cooking, combine the mayo, eggs, dill and mustard. Fold in the Panko and tilapia. Form mixture into cakes, place back into baking dish and chill in the fridge for 30 minutes.

Heat EVOO in a nonstick skillet on med. heat. Cook the cakes until golden brown, about 3 minutes per side.

Adapted from realsimple.com/food-recipes

Zucchini Bake

• 2 c. grated zucchini
• 3/4 c. Heart Smart Bisquick
• 3/4 small onion, chopped
• 2 egg whites
• 1 full egg
• 1/4 c. EVOO
• 1/4 c. grated Parmesan cheese
• salt, about a teaspoon, or to taste

Preheat oven to 375. Mix all ingredients in a bowl. Spray a casserole dish with cooking spray and pour mixture in dish. Bake about a half an hour, until golden brown. Stick a tooth pick in the center and if it comes out clean, it's done. 

2 servings.

Adapted from Gina's Weight Watchers recipes.

Italian Tuna Casserole

• 3/4 10 oz. box frozen spinach
• salt
• whole wheat bow tie pasta
• 1 tbsp extra virgin olive oil (EVOO), once around the pan
• 2 tbsp EVOO buttery spread - I use Smart Balance
• 1 med. onion, chopped
• 3 garlic cloves, chopped
• 3 tbsp all-purpose flour
• 1/2 c. white wine - I use a Reisling
• 1 c. chicken stock
• 2 c. milk
• 1/2 tsp Dijon mustard
• 2 6 oz. cans white tuna in oil
• 2 handfuls grated Parmesan cheese

Place spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it on paper towel and pat to dry. Set aside.

While the spinach is defrosting, bring a pot of water to a boil. Salt and cook pasta to al dente.

While the pasta works, heat a deep skillet over med. heat. Add the EVOO and melt the buttery spread into the oil. When it melts, add the onions and garlic and cook until tender, about 4-5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with nutmeg and mustard then salt to taste. Simmer for 2-3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.

Preheat oven to 300 degrees

Add the tuna to the sauce, flaking it as you enter and stir to combine. Heat for a minute or two. Drain the pasta and add it to the sauce. Transfer into a casserole dish and top with Parmesan cheese. Bake for about five minutes, to brown the edges and melt the cheese. 

4 servings. 

Adapted from Rachael Ray's Express Lane Meals

Intro

Growing up with two cooks for parents, I didn't really learn how to cook until I was in college. Before getting an apartment my senior year, I never really needed to know how to cook. I made some mean scrambled eggs and...well, that was pretty much it. When I moved into my apartment, I very quickly decided I was not going to live off canned or frozen meals, sandwiches and salads. I taught myself the basics to get by, but pretty much stuck to the same few meals.

In the last few months, I have taken quite an interest in cooking. I've been trying new recipes every week, largely in part to gaining too many cookbooks after my mom moved. I realized I really enjoy cooking, and started making it a point to make something new every Sunday. I've been adapting recipes I find online or in my mom's cookbooks to my preferences, and making them healthier.

Join me in my journey while I learn to cook, one Sunday at a time.