Tuna Helper for the Lazy Cook - Dad's Favorite?

That's right, Tuna Helper, and why not?. Here's how this came about. We had just returned home from our trip to Hawaii (See November 2010 related post) and being tired and hungry, I didn't want to fuss with anything too difficult or time consuming to make. I also had to deal with what was in the pantry - as I hadn't been to the store for nearly two weeks (except a quick run to Trader Joe's for fresh salad fixings).

This is why you should have something standard like Tuna Helper and canned tuna fish in your pantry. I realize this post is eerily similar to my "Spaghetti in a Box" post from a year and a half ago - but I wanted to give you a new option, and cover my bases for those readers who don't want to access the archive index.

Here's what you need:

1 Box Tuna Helper

2 Cans Tuna Fish Milk, Water and Butter (all according to box directions)

And how does one make Tuna Helper? Duh - follow the instructions on the back of the box.

I need not repeat the directions here, but I will tell you that at the same time that I added the canned and drained tuna fish, I added a can of chopped mushrooms stems and caps (also drained).

You basically melt the butter in the water and milk with the seasoning package, then stir in the noodles and tuna (and optional mushrooms), bring to a boil, reduce heat, cover and simmer until done.

The sauce will thicken as it simmers, and then it thickens even more after you take it off the heat and let it sit.

To compensate for the additives and preservatives that are in pre-packaged food, I suggest that you serve a simple, healthy side salad with your bowl of yummy and delicious Tuna Casserole.

Bag-O-Salad with Steak

Not every meal needs to be loaded with cheese and cream and butter and such.... and not every meal has to be time-consuming or even complicated to prepare. When you're in the mood for a light dinner, and your Thursday night line-up on television is going to start in 5 minutes, why not just have a simple salad, out of the bag, but liven it up with that left-over steak you have from the Memorial Day barbecue? And you might as well use that left-over half of the green pepper from your strata. In other words, use leftovers to liven up a simple salad.

I found the following in my fridge:

Bagged salad

Green Pepper - chopped

Black Olives - sliced

Parmesan Cheese - grated

Steak - sliced into bite size chunks

Bottled Salad Dressing




Put salad in serving bowls - as much or as little as you'd like.
Sprinkle over the salad sliced olives, chopped green pepper and grated parmesan.
Next, top with steak bites and drizzle on the dressing.




VOILA - simple as that - and oh-so-tasty.

I served a side of garlic toast. I like to slice the french bread and lightly toast it in the toaster.

Spread butter over each slice, and sprinkle with garlic poweder with parsley. Bake in the oven for a few minutes to melt the garlic powder into the buttered toast.