Ingredients

8 oz. brown rice noodles
1 tbsp butter
1/2 of a medium onion, finely diced
2 finely diced large carrots
1 thinly sliced bell pepper
1 diced and minced garlic clove
1 1/2 c. milk
1 c. homemade chicken broth
1/2 tsp marjoram
3 tbsp cornstarch
1/2 tsp salt
1 tsp pepper
2 cans (6 oz) drained and flaked white albacore tuna
1 c. shredded sharp Cheddar cheese
2 tbsp Asiago cheese

Directions

Set oven to 375 degrees Fahrenheit. Coat a 9 by 13 baking dish with non-stick spray.

Add noodles to a large pot of lightly salted boiling water. Cook noodles for 6 to 8 minutes, until done. Drain.

In a skillet over medium low heat, melt butter. Add onion, red pepper, carrots, and garlic to the butter. Heat until tender, about 5 minutes.

Turn heat up to medium-high. Continue cooking vegetables, stirring until most of the water has evaporated.

In a medium saucepan, stir together the milk, broth, marjoram and the cornstarch. Mix until thoroughly blended. Continue to heat until sauce is smooth and thickened, about 5 minutes. Add salt and pepper to taste.

Add in the tuna, vegetable mixture and the cooked noodles. Toss in the cheddar cheese. Pour mixture into baking dish.

Bake until slightly brown and bubbly, about 25 minutes. Top with Asiago cheese while still warm.

Serves 6.

Ingredients

1 lb chicken thighs, bone-in skin on
1 bunch each basil, mint, and parsley roughly chopped, keep separated
1 garlic clove, minced
2 tsp lemon rind zest
1 lemon, quartered and seeds removed
1 thinly sliced yellow squash, sliced on an angle for larger pieces
1 thinly sliced zucchini, sliced on an angle
1/2 cup red quinoa
2 tbsp pine nuts
1/2 cup feta cheese, crumbled

Directions

Bring a small pot of salted water to boiling. Add quinoa. Allow to steam for 18 to 20 minutes. Drain and set aside. Continue reading →