TUNA NOODLE CASSEROLE

Ingredients

• 1 can cream of mushroom soup
• 3/4 can milk
• 1 can tuna, drained and flaked
• 1 stalk celery, chopped
• 1 small onion, diced
• chow mein noodles (the kind that are meant to be eaten as is, not the kind meant to be soaked)
• grated cheese

Directions

1. In a casserole dish, mix the soup, milk, tuna, celery and onion.
2. Add about a cup of chow mein noodles to the dish and stir so they are covered.  You may want to add more noodles if the casserole still looks runny (there should be some liquid left but lots of noodles in there).
3. Add more chow mein noodles to the top and cover with grated cheese (the cheese can be omitted but we love cheese so we use a lot).
4. Bake at 350F for approx 30 minutes. Let sit for about 5 minutes then serve.

Rowan has started solids now and she enjoys food far more than her sister did at this age so I’m doing my best to come up with healthy and tasty recipes for her in the hopes that she will be a less picky eater.  I’m at our local Loblaws at least once a week as it is, so I was very interested to learn that there are *free*

Between October 18^th and November 2^nd, each event will highlight a dish for Mom (Quinoa Pancakes ) and a dish for the babies (Sweet and White Potato Mash; see the end of the post for this recipe – I think both of my girls will love it). 

Moms are encouraged to bring their babies to the events and will leave not only with 2 great new recipes, but  also HUGGIES^® coupons and  a pair of adorable tiger ears, just in time for Halloween.  I’m guessing that some of the coupons will be for HUGGIES® Slip Ons, their new diaper that you can just pull on your squirmy, on-the-move baby.  I haven’t tried them myself but since there is a class at my Loblaws this Saturday I may pick up a package and give them a whirl.

To find an in-store event near you, check out the Baby and You Facebook page (click on the PC Cooking Class link on the left).

Sweet and White Potato Mash

Ingredients

1 White potato, peeled and diced

1 sweet potato, peeled and diced

1 clove of garlic, minced

1oz unsalted butter or olive oil

¼ cup milk – use breast milk or formula

2 oz grated mild Cheddar cheese

Method

1. Pre-heat your oven to 350° F.

2. Put the white and sheet potatoes into a saucepan and cover with water.

3. Bring to a boil then cook for around 20 minutes, uncovered, until tender.

4. Drain the potatoes, and then place them in a bowl and mash with garlic, butter and milk.

5. Place in a baking dish and top with the cheese

6. Bake for around 30 minutes, until nice and brown.

Disclosure – I am participating in the HUGGIES^® Baby and You program by Mom Central Canada on behalf of Kimberly- Clark Canada. I received compensation as a thank you for my participation. The opinions on this blog are my own.

One lucky reader will win a $50 Loblaws gift card!

To enter, leave me comment with your favourite recipe for Mom and/or baby (required).

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I was very intimidated to try homemade buns for some reason, but my good friend Tasha sent me her recipe and it’s so much easier than I thought it would be!  I don’t buy dinner rolls any more and it sounds very impressive when you tell people that you made the buns too.

HOMEMADE BUNS

Ingredients

• 4 tbsp Sugar
• 3 tbsp Oil
• 1 1/2 cups lukewarm water
• 1 egg
• 4 cups Flour
• 1 tbsp Yeast
• 1/2 tsp salt

Directions

1.  In bowl beat egg, sugar, oil and water.
2. Add 2 cups flour (mixed with yeast) mix until blended well.
3. Add remaining 2 cups flour and salt.  Blend well.
4. Butter top of dough and cover and let rise.
5. Shape into buns (I take about a clementine-sized ball of dough), place on cookie sheets about 2 inches apart and let rise.
6. Bake at 350F for approx 15 minutes.  Brush with butter/margarine while still warm.

Tips

• Depending on your mixer you should be able to double this if not triple it.  These freeze really well!
• Since the dough rises a second time after you form the buns, err on the side of smaller buns or you could end up with kaisers instead of dinner rolls.
• Remember, you want your dough to come clean from the edge of the bowl, but still be sticky so they are nice and light, and airy.

Ingredients

• 2×14 1/4 oz OR 1 796ml  can stewed/diced plum tomatoes
• 2 cups low-sodium chicken broth
• 1/2 lb cooked turkey breast, shredded
• 1 15 1/2 oz (540 ml) can kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 tsp dried oregano
• 1/2 tsp chili powder
• 2 tbsp fresh lime juice
• 1-2 tbsp fresh cilantro, chopped (I use dried)
• 1/3 cup grated cheddar cheese
• sour cream to taste

Directions

1. Puree the tomatoes (or cheat like I do and just by the crushed ones).  Pour into a large soup pot and add the broth, turkey, beans, oregano, corn and chili powder.
2. Bring the pot to a boil, stirring occasionally, then reduce heat and simmer for at least 30 minutes.
3. Stir in the cilantro and lime juice. NOTE: I prefer to serve the soup with wedges of lime so everyone can add the amount they like.
4. Serve with cheese sprinkled on top and/or a dollop of sour cream.

Enjoy!

Ingredients

• 1 lb extra-lean ground beef
• 1 onion, diced
• 1 green pepper (this time, I used half a green pepper and half a red pepper because that’s what was in the fridge)
• 1 stalk celery, diced
• lots of minced garlic and black pepper
• 1/4 cup ketchup (eyeball this)
• 1 tbsp Worcestershire sauce
• 1 can each: brown beans (I like the maple ones) and kidney beans (drain and rinse them first)
• 1 bottle Heinz Chili sauce OR 1 can tomato soup plus 2/3 can water
• 1 1/2 tbsp chili powder

Directions

1. Brown the beef in a large skillet with the ketchup, onion, pepper, celery, garlic and black pepper.
2. Drain the fat from the skillet.
3. If you’re doing it on the stovetop, add the rest of the ingredients and simmer covered for 1.5 hours, stirring occasionally.  If you use the crockpot (my preferred way), add the rest of the ingredients to the crockpot, add the meat mixture, stir and cook on low for 3+ hours – I usually cook it for 4 hours and leave it on “warm” for another hour or so.

Ingredients

• 8 ears of corn, shucked
• 2 limes, quartered
• 2 teaspoons mild chili powder
• 2 teaspoons sea salt
• ¼ cup Cotija cheese, crumbled (or feta or grated Parmesan)

Directions

1. Cook corn on an oiled grill over medium-high heat, turning so that it blisters evenly (without letting it shrivel and dry out).
2. Serve immediately on a platter with accompaniments in small bowls. Let everybody prepare his own by rubbing each ear with a lime wedge, then sprinkling with chili powder, salt, and Cotija cheese.

• 2-1/2 sweet potatoes, peeled and sliced
• 1/2 and 1/4 cup packed brown sugar, divided
• 1/4 cup and 2 tablespoons softened butter, divided
• 1 tablespoon orange juice (I omitted this based on comments made on the recipe as some people found it gave the dish an “off” taste, I don’t think it’s necessary)
• 1 pinch ground cinnamon
• 1/2 (10.5 ounce) package miniature marshmallows
• 1/4 cup all-purpose flour
• 2/3 cup Quaker quick cooking oats

1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil sliced sweet potatoes in water until tender. Drain.
3. In a large bowl, blend the potatoes until creamy. Stir in 2 tbsp butter, 1/4 cup brown sugar, orange juice to taste and a dash of ground cinnamon.
4. Spread the sweet potato mixture into a 9×13 inch pan.
5. Sprinkle the miniature marshmallows over the top
6. Combine the rest of the brown sugar, butter, flour and oats in a small bowl and mix until it is like coarse crumbs. Sprinkle this over the marshmallows.
7. Bake at 350 degrees F (175 degrees C) until golden brown.