BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA, page 74
CURRY TUNA NOODLE CASSEROLE, page 76
CURRY TUNA NOODLE CASSEROLE
Using whole-grain penne instead of nutritionally lackluster egg noodles and real mushrooms over canned cream-of-mushroom soup gives these individual tuna casseroles a healthy lift. Serves 6 V, G
4 ounces brown rice penne (about 1 1/2 cups)
1 tablespoon unsalted butter
2 cups diced cremini mushrooms
1 cup diced red bell pepper
1 shallot or small onion, finely diced
1/2 cup frozen peas
2 teaspoons curry powder
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 large eggs
2 (5-ounce) cans white albacore tuna, flaked
1 1/2 cups shredded white cheddar cheese (about 6 ounces), divided
1/2 cup low-fat milk
juice of 1/2 lemon
grated Parmesan cheese, for garnish (optional)
salt and pepper
Cook the pasta according to package directions until al dente. Drain and set aside.
Preheat oven to 375°F. Melt the butter in a skillet over medium heat. Add the mushrooms, bell pepper, and shallot or onion; cook for 5 minutes. Add the peas, curry powder, thyme, and salt and pepper to taste; heat until the peas are tender, about 1 minute.
In a large bowl, lightly beat the eggs. Stir in the cooked pasta, cooked vegetable mixture, tuna, 1 cup of the white cheddar cheese, and the milk and lemon juice. Divide the mixture among 6 jumbo muffin cups, making sure the contents are tightly packed. Top with the remaining 1/2 cup white cheddar cheese and bake until set and golden on top, about 25 minutes. Let cool for several minutes before unmolding. Garnish with Parmesan cheese, if desired.
STEAK BURRITO BOWLS
Home-style burritos in a toasty bowl. Mexican food lovers rejoice! If you find your tortillas are too big to fit properly in the muffin molds, use kitchen shears to cut away about an inch around the edges. Serves 6
1 tablespoon grapeseed or canola oil
8 ounces steak, sliced into 1/2-inch cubes
1 cup cooked brown rice
1 cup canned (drained and rinsed) or cooked dried black beans
1 small red bell pepper, finely chopped
2 green onions, white and green parts, thinly sliced
1 ripe avocado, diced
juice of 1/2 lime
3/4 cup prepared tomato salsa, mild or hot
12 (6-inch) whole wheat tortillas
2 cups shredded sharp cheddar cheese (about 8 ounces)
salt and pepper
Preheat the oven to 375°F. Heat a wok or skillet over medium-high heat. Add the oil, swirl to coat the pan, and add the steak. Cook, stirring occasionally, until browned, 2 to 3 minutes. In a large bowl, combine the steak, rice, beans, bell pepper, green onions, avocado, lime juice, and salt and pepper to taste. Stir in the salsa. Stuff the tortillas into 12 jumbo muffin cups. Distribute half of the cheddar cheese in the bottom of the tortilla cups, and top with the steak mixture and the remaining cheese. Bake until the tortillas have turned crispy, about 10 minutes. Let cool for several minutes before unmolding.
TACO CUPS
Here’s a fun twist for taco night. Forget the table manners; just pick these up and devour. Serves 6 V, G
6 (5-inch) corn tortillas
1 tablespoon grapeseed or canola oil, plus more for brushing the tortillas
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 teaspoon dried oregano
1/2 pound lean ground red meat, such as beef or bison
1/2 pound cremini mushrooms, finely chopped
1 medium red bell pepper, diced
1/2 medium yellow onion, diced
2/3 cup shredded Monterey Jack cheese
2/3 cup shredded sharp cheddar cheese
1/2 cup sliced cherry tomatoes
1/3 cup chopped fresh cilantro
Heat the tortillas one at a time in a dry skillet over medium-high heat until soft and pliable, 15 to 20 seconds per side. Or, stack the tortillas and microwave on high power uncovered until warm and flexible, about 25 seconds. Brush both sides of the warm tortillas with oil. With the bottom of a glass, gently press the tortillas into 6 jumbo muffin cups. Don’t worry if some of the tortilla folds inward.
Preheat the oven to 375°F. In a small bowl, stir together the chili powder, cumin, onion powder, garlic powder, salt, pepper, paprika, and oregano. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the spice mixture and the ground meat, mushrooms, bell pepper, and onion. Cook until the meat is no longer red and the mushrooms have softened, stirring occasionally, about 7 minutes. In a small bowl, combine the Monterey Jack cheese and the cheddar cheese. Add a 1-tablespoon layer of cheese to the bottom of each tortilla cup and evenly top with the meat mixture. Sprinkle the remaining cheese on top and bake until the tortillas begin to brown on the edges and the cheese is nicely melted, about 15 minutes. Serve topped with cherry tomatoes and cilantro.
TACO CUPS, page 78
FISH TACOS, page 80
FISH TACOS
Cast your line for this weeknight-friendly, fast, and fun twist on tacos. The smoky yogurt sauce and tropical mango flavor take them from OK to oh, yeah! Serves 6 G
6 (5-inch) corn tortillas
grapeseed or canola oil, as needed
1 1/2 cups shredded cabbage or lettuce
3/4 pound tilapia or catfish
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika grated zest of 1 lime
1 cup cubed mango (about 1 medium)
1 ripe avocado, cubed
1/3 cup chopped fresh cilantro
2 green onions, green and white parts, thinly sliced
juice of 1 lime, divided
1/2 cup plain yogurt, preferably Greek- style
