Augusta Health's dietitians understand that healthy eating can be challenging during the COVID-19 pandemic. Like you, they've personally been facing the challenge of preparing healthy meals while limiting trips to the grocery stores. So they've turned to articles and blogs written by fellow dietitians in order to plan and prepare meals for themselves and their families.
Over the next few weeks, they'll be sharing some of the healthy recipes and meal ideas that they themselves have prepared and enjoyed. If you are looking for assistance with managing your own diet and meal planning during this time, please reach out to them at (540) 213-2537.
They are happy to help keep you and your family healthy!
Healthy Tuna Noodle Casserole
This is a "lighter version" of the classic family favorite! It features several ingredients that are pantry staples.
Total Time: 55 minutes
Yield: 4 to 6 servings
- 2 cups dry whole wheat pasta, cooked according to package directions
- 1 cup onion, diced
- 1 cup bell peppers (any color), diced
- 4 cups baby spinach, packed
- 2 ½ cups frozen peas
- 8 to 12 ounces chunk light tuna, packed in water
- 1 cup low sodium chicken broth
- ½ cup plain Greek yogurt
- ¼ cup 2% or whole milk (or plain unsweetened almond milk)
- ¼ cup sharp cheddar cheese, shredded
- 2 Tbsp. Dijon mustard
- 1 tsp. ground black pepper
- ½ tsp. garlic powder
- Preheat oven to 375° F.
- Cook pasta according to package directions. Leave it "al dente"- just cooked/still chewy.
- In a large pan, saute onion and bell peppers in a little oil or cooking spray over high heat for a few minutes, until onions are translucent.
- Add baby spinach and frozen peas and reduce heat to medium. Cover, stirring occasionally, until peas are no longer frozen and spinach is fully wilted.
- In a large bowl, combine cooked pasta, sautéed vegetables and all other ingredients.
- Pour mixture in a casserole dish.
- Bake for 40 minutes.