Thursday, February 12, 2015

Scratch Tuna Noodle Casserole

 1/2 cup butter, divided
 1 (8 ounce) package uncooked medium egg noodles
 1 tablespoon onion flakes
 2 tablespoons Chives
 1 stalk celery, finely chopped
 1 clove garlic, minced
 8 ounces button mushrooms, sliced
 1/4 cup all-purpose flour
 2 cups milk
 salt and pepper to taste
 2 (6 ounce) cans tuna, drained and flaked
 1 cup frozen peas & Carrots, thawed
 3 tablespoons bread crumbs
 2 tablespoons butter, melted


  1. Preheat oven to 350 degrees F. Spray a medium baking dish with non-stick spray.
  2. Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente -- drain.
  3. Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, chives, celery, and garlic, and cook 5 minutes, until celery is tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 more minutes, or until most of the liquid has evaporated.
  4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. 
  5. Bake 25 - 40 minutes in the preheated oven, or until bubbly and lightly browned.

Thursday, February 5, 2015

Homemade, Sugar-free, Almond Joy Creamer by Louise & Mindy

1 - 12oz. can of evaporated milk
1 C milk (more or less)
1/2 C powdered creamer
6 packets of Splenda 
1 T baking cocoa
.5 t almond extract
1 t coconut extract
1/2 C boiling water


  1. In a quart sized jar pour in evaporated milk and both extracts.
  2. In a glass bowl mix together creamer, cocoa, and Splenda.  Add boiling water to issolve thoroughly.  Pour into evaporated milk mixture and shake or stir.
  3. Add enough regular milk to fill jar.
  4. Added to tea or coffee, this is amazingly good and much less expensive than the product pictured!

Tuesday, February 3, 2015

Mindy"s Almond Joy Pancakes

1 C Oatmeal
.5 C Coconut Flour
.5 C Almond Flour
.33 C Vanilla Whey Powder
1 t. Baking Powder
3 T Splenda or any sweetner
5 Eggs
1.5 C Milk
.5 C Chocolate chips

  1. Mix all ingredients except for .5 C milk.
  2. Let set in fridge for 30 mins.  Mixture will thicken.
  3. Thin mixture with remaining .5 C milk.
  4. Drop .33 (1/3)C batter onto griddle sprinkle with chocolate chips and cook on medium heat until bubbles toward the center begin to burst.  Flip and cook other side.  
  5. Serve with Sugar-free syrup or Jam.
  6. Very Healthy!