easy food

Mom’s Tuna Noodle Casserole – The Recipe

| The Bee Life

For any fellow Lenter’s out there – tis the season of meatless Friday’s and fasting.  And it’s the season of Mom’s delicious homemade comfort food dishes, so I wanted to share one of our favorites, her Tuna Noodle Casserole! Also great for any full-time vegetarians out there to have a nice easy casserole prepped for a winter weekend.
Tuna Noodle - Recipe - the bee lifee
What You’ll Need:
– 1-package of medium egg noodles, Cooked
– 1-can of tuna, white albacore in water
– 1-can of cream of celery
– 1/2 cup shredded cheddar cheese (or more!)
– Third of a bag of frozen peas
– Mayo – 2-large spoon fulls
– 3-tablespoons of melted butter
– 1-cup seasoned bread crumbs

Step-by-Step:
1. Follow the instructions on the package of noodles to cook.  While the noodles are cooking cook a third of the frozen peas in the microwave, follow instructions on bag.  Preheat your oven to 350-degrees
2. Strain the water from the tuna and mix the tuna, cream of celery, cheddar cheese and mayo into a large bowl.
3. Add the cooked peas and cooked noodles (drained from hot water) to your tuna mixture, mix together well and then evenly spread mixture into cookie dish *ADD SIZE.
4. Melt your butter and combine with bread crumbs with a fork – distribute evenly across the top of your casserole, add as much or as little as you may want. Bake in the oven for 15-20 minutes, until the topping is browned.
5. Serve up with some garlic bread and enjoy!

This is such an easy, quick meal to pull together on a Friday night and will last you through the weekend with leftovers!

Skinny Mexican Casserole – The Recipe

| The Bee Life

The other night B wanted mexican food, and since we’ve especially buttoned down on our eating habits this past month, we opted to search for an easy recipe that we could make at home vs. opting for our usual choices, Chipotle, chips and salsa, or rice and beans. So we found this recipe, and adapted it, by cutting out some ingredients we didn’t want, OH and the tortillas.
skinny-casserole-recipe-the-bee-lifeWhat You’ll Need:
– Can of corn
– Can of black beans
– 2-chicken breasts (cooked and shredded)
– Half-onion chopped
– 3-garlic cloves
– Enchilada sauce
– Diced tomatoes with green chilies
– 9×13 pan
– Shredded cheddar cheese
– Cilantro for topping

Step-by-Step:
1. Cook your chicken breasts and shredded chicken once cooled; spread out evenly across the bottom of you 9×13 pan – this is your base!  Oh, and pre-heat your oven to 375.
2. Next, drain your corn and black beans and layer each one over the chicken.  Sprinkle your chopped onion evenly across with your garlic and then diced tomatoes.  Then take your enchilada sauce and evenly distribute across the top of your layers.  Lastly sprinkle cheddar cheese across the top.
3. Pop this in the oven for 25-minutes, wait to cool a bit and garnish with cilantro!  Salsa and guacamole also make great mixes to add as toppings to your dish.
4. Enjoy!
1We will definitely be making this dish again, it was so easy, filling and the perfect fix if you’re craving some Mexican food but want to skip on the tortilla and chips!

Avocado Eggs – The Recipe

| The Bee Life

I’ve always seen the pictures on Pinterest of eggs cooked in avocados, and thought two things:

1. YUM
2. That looks like too much work

Well I was right about only one of those statements, YUM.  These guys are super easy to make so follow along and prepare to be amazed and so happy you tried something new.

What You’ll Need:
– Ripe Avocados (a little squishy)
– Eggs
– Muffin Pan
– Any other toppings; sriracha sauce, bacon bits, tomatoes,  onion… the options are endless.

Step-by-Step:

  1. Cut your avocado in half and remove the pit.  Next scope out more of the center to create a little nook for your egg.
  2. Place your eggs in the muffin pan so they rest and are secure, then crack an egg into each of your avocado halves. The egg will probably overflow a little bit, that’s OK.
  3. Add any seasonings or extra toppings, carefully, and then place carefully into the oven. You’ll want it at 450 and you’ll cook for at least 15 minutes.  Once 15-minutes is up check to see if it’s still gooey, if so, throw in for another 2-minutes, you might have to repeat this a few times – at least we have too.
  4. Let cool and then scoop out of the skin or eat from the skin and enjoy! It’s great by itself or enjoy on a salad like we often do for dinner.

We usually make these for dinner but these would be awesome with a side of bacon and some toast on a weekend morning and a warm cup of joe!

Enjoy!