Pizza Tot Casserole

1 1/2 pounds ground beef or turkey
1 medium green pepper, chopped
1 medium onion, chopped
1/2 pound sliced fresh mushrooms
1 can (15oz) pizza sauce
1 teaspoon dried basil
3 cups shredded mozzarella cheese
1 package (32 oz) frozen tater tots
1 cup shredded cheddar cheese

In a large skillet, cook the meat, green pepper, onion, and mushrooms over medium heat until meat is no longer pink; drain. Add pizza sauce and basil.

Transfer to a greased 3 Qt. baking dish. Top with mozzarella cheese, then tater tots. Bake, uncovered, at 400 degrees for 30-35 minutes or until tater tots are lightly browned. Sprinkle with cheddar cheese and bake another 5 minutes, or until cheese is melted.

Yields 8 servings.

Alaskan Halibut Chowder

• 1 tablespoon unsalted butter
• 1 large onion, finely diced
• 2 large potatoes, peeled and cubed
• 2 cloves garlic, minced
• 6 cups chicken stock
• 1 (8 ounce) can stewed tomatoes, diced
• 2 large carrots, shredded
• 1 1/2 cups milk
• 1/2 cup heavy cream
• salt and pepper to taste
• 2 pounds halibut, cut into 1-inch cubes
• 1/2 cup shredded Cheddar cheese
• 1 pinch red pepper flakes, or to taste

1. Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
2. Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.

Tuna Noodle Casserole

Taken from the SparkPeople cookbook by Meg Galvin

4 ounces whole-wheat noodles (or no-yolk egg noodles)
1/2 slice whole-wheat bread (I used one whole slice and it was better)
2 tbsp unsalted light butter
1/2 cup finely diced onions
1 1/2 cups finely diced mushrooms
2 Tbsp flour
1 tbsp fresh thyme or 1/3 tsp dried
1/2 tsp white or black pepper
1 1/2 cups nonfat milk
12 ounces reduced-sodium canned tuna, packed in water, drained
1/4 cup shredded Swiss cheese (or mozzarella--I used this and it was yummy!)
2 cups frozen peas and carrots


1.  Preheat the oven to 350. Prepare an 8" x 10" baking dish with nonstick cooking spray. Cook the noodles according to package directions (you'll want 2 cups of cooked noodles); place 1/2 slice of whole-wheat bread into a small food processor to grind into crumbs. (hand crumbling worked for me!)

2. Place the butter into a medium saucepan over moderate heat.  Once the butter is melted and hot, add the onions and mushrooms. Cook, stirring, until soft, about 2 minutes. Do not let the onions brown. Sprinkle the flour over the vegetables and stir to combine; cook for 1 minute. Add the thyme and pepper, and then add the milk. Stir until the mixture comes to a boil, then reduce to a simmer and cook for 2 to 3 minutes more.

3. Add the tuna, cheese, peas and carrots, and noodles to the pan and stir to combine. Transfer to the prepared baking dish and top with the breadcrumbs (I sprinkled a little bit more cheese on the top, too!) Bake for 15 to 20 minutes until bubbly. Serve warm.