Tuna Noodle Casserole

I like tuna, some people don't, but I really do. My problem with tuna noodle casserole was that it was always so dry. Fortunately for me, I married a man whose mom has a GREAT recipe for it that was unlike any I'd ever tried. Granted, there were other advantages to marrying Derek, but that is a story for another time.
Tuna Noodle Casserole
1 1/4 c macaroni noodles
2 eggs
1 1/4 c milk
1 T grated onion (I use about 1/2 T of dried onion)
1 t salt
1 1/2 c grated cheese (mozarella is good, hard cheeses like cheddar can cause IC flares)
1 can tuna fish, drained

Cook noodles according to package, salting the water. Beat the eggs until well blended and add everything else. Mix noodles and sauce together and bake in a 1.5 quart dish uncovered at 350˚ for 30-40 minutes.

I stir it at about 30 minutes and if it's completely soupy, I leave it in for a few more minutes (it should be moist, but not runny). If you leave it too long, sometimes the cheese will get funky, so I tend to err on the side of too short, not too long.

Go-To Meals-Chicken Broccoli Fettuccini

Still in that week of not wanting to use the 400˚ oven, so another go-to meal of mine is pasta. I try to dress it up with veggies and chicken, but it's really just pasta. Tasty, easy, non-400˚-oven pasta.

Chicken Broccoli Fettuccine
Pasta
Broccoli
Chicken
Alfredo sauce

Yup. That's why it's a go-to meal. :) Just cook the pasta according to package directions. While cooking, wash, cut, and steam broccoli and warm up some chicken. Mix together and cover with alfredo sauce.

I actually can eat the Classico brand of alfredo sauce, but if you have IC, be careful, everyone is different on what artificial ingredients they are sensitive too.

A great alfredo sauce recipe can be found here. Thanks to SIL Brooke!

A note about chicken. For a lot of my go-to meals, I use pre-cooked, frozen chicken either that I made myself or that comes in neat little packages like this. It saves time and tastes fine and is all natural so it doesn't make me sick. :)

Stuffed Manicotti

I love Italian food, but there's the little problem of everything has tomatoes in it! Not that I'm bitter. :)
This recipe has a great flavor, even leaving out the tomatoes. I cut the quantities in half since there are only two of us (yes that picture is a half recipe). Then I usually make it again about a week later since I have all the stuff ready to go!
Stuffed Manicotti
1 pkg manicotti shells
1 16 oz carton cottage cheese
2 cups mozzarella cheese, grated
1/2 cup Parmesan cheese
2 eggs, well beaten
1 Tbsp parsley flakes
1 quart spaghetti sauce (I use Alfredo sauce, but the red would have looked nicer on top)

Cook manicotti according to package. Drain. While cooking, mix the cheeses, eggs, and parsley in a bowl. In a 9x13 pan, spread sauce to cover bottom of pan. Fill each shell with cheese mixture until it spills out both ends. Place shells in pan. Top with sauce and sprinkle with mozzarella and Parmesan cheese. Bake at 350˚ for 25-30 min or until cheese is melted.

Variations:
I cook a chicken breast in the pressure cooker, then shred it and add it to the whole mix before stuffing. I gotta have some meat in my dinner. :)

I also add a dash or two garlic powder.

I use nowhere near a quart of sauce. Just enough to cover the bottom of the pan and the top of the pasta.