Creamy Shells with Tuna & Spinach

I still can't believe it's May!  I have some very exciting changes coming up and time seems to be flying faster because of it.  Stay tuned, I will reveal more as the days go by :) I tried this recipe because although I'm not a huge fan of tuna, I love tuna casserole.  I also had large shells that I had bought on a whim from Whole Foods because they were on sale that needed to be used.  This was the best recipe to use them for!

Preheat oven to 375 degrees F.  In a medium pot, heat oil over medium high heat.  Add onion and cook until softened, around 6 minutes.

Add flour and and cook and stir together.  

Gradually add milk whisking constantly, and cook until it slightly thickens and bubbles.  Season with salt and pepper and remove from heat and allow to cool for a few minutes.

In a food processor, combine bun Parmesan cheese, Italian seasoning, and red pepper flakes.  Process until fine crumbs form.

Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce. 

Fill each cooked shell with 2 heaping tablespoons of tuna mixture and place in a 9x13 inch baking dish.  

Top with remaining sauce and breadcrumb mixture.  Bake until sauce is bubbling and breadcrumbs are golden, around 20 minutes.

This dish was delicious.  I used skim milk in place of whole milk to cut calories, but the sauce was still creamy and tasty.  This is a great make one night when you have time some, stick it in the fridge, and cook for 20 minutes on a night when you're too tired or busy to spend time making a meal. 

Creamy Shells with Tuna & Spinach
Serves 4
Adapted from Everyday Food Magazine


3 tablespoons olive oil
1 small onion, diced
1/4 cup flour
salt and pepper to taste
1 hamburger bun or piece of bread, torn in large pieces
1/4 cup grated Parmesan
1/2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1 10oz package frozen spinach, thawed
2 6oz cans light tuna in water, drained
6 oz jumbo pasta shells, cooked according to directions


Preheat oven to 375 degrees F.  
In a medium pot, heat oil over medium high heat.  
Add onion and cook until softened, around 6 minutes.
Add flour and and cook and stir together.  
Gradually add milk whisking constantly, and cook until it slightly thickens and bubbles.  
Season with salt and pepper and remove from heat and allow to cool for a few minutes.
In a food processor, combine bun Parmesan cheese, Italian seasoning, and red pepper flakes.  
Process until fine crumbs form.
Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce. 
Fill each cooked shell with 2 heaping tablespoons of tuna mixture and place ina 9x13 inch baking dish.  
Top with remaining sauce and breadcrumb mixture.  
Bake until sauce is bubbling and breadcrumbs are golden, around 20 minutes.

Stuffed Peppers

I'm a really big fan of stuffed peppers.  The thing I like most about them is they're creative, you can add many different ingredients, and they always seem to end up tasting great.

I used green peppers, you could use red or any kind of bell peppers for this recipe.  Wash the peppers and cut around the stem to remove.  Remove the stems and cut the peppers length-wise.  Remove the seeds and ribs inside the peppers.

Line a baking sheet with foil, and coat with non-stick spray.  Set the peppers on the pan.

Meanwhile cook the ground turkey in a large skillet over medium high heat.  Stir and break up the turkey while it's cooking. 

When the turkey is almost finished cooking add the sauce and seasonings to the pan.  Continue to stir and cook until the meat is no longer pink.

Add the spinach and Parmesan and stir until everything is well combined.

Scoop 1/2 cup of the turkey mixture into each pepper.  Sprinkle one tablespoon of Parmesan over each pepper, or any other low fat shredded cheese.  Bake for 25 minutes at 450 degrees F, until the cheese has melted and is lightly golden brown.

 

These were incredibly delicious and full of flavor, all while being healthy and low fat.  I usually like ground beef in these kind of dishes, but turkey again proved to taste just as good, if not better.  I was full after one full pepper and completely satisfied.  Enjoy the meal!

Stuffed Peppers

Serving size 3-4

1lb lean ground turkey

3 bell peppers

2 cups spaghetti sauce

1 teaspoons basil/oregano seasoning

1 teaspoon garlic powder

1/2 teaspoon salt and pepper

1/2 cup chopped spinach

2 tablespoons grated Parmesan cheese

Preheat oven to 450 degrees F.

Wash the peppers, cut around the stem to remove.

Remove the stems, and cut peppers in half length-wise, removing seeds and ribs.

Set peppers on a baking sheet that's been lined with foil and sprayed with non-stick.

Cook ground turkey in a large skillet over medium high heat.

Stir and break up the turkey while it's cooking.

When turkey is almost finished cooking add the sauce and seasonings to the pan.

Stir and continue to cook.

Add the spinach and Parmesan and stir until every thing's well combined.

Scoop 1/2 cup of the turkey mixture into each pepper.

Sprinkle one tablespoons Parmesan over each pepper.

Bake for 35 minutes or until cheese is melted and lightly golden brown.

Remove from the oven and enjoy.