Healthier Baked Veggie Tuna Mac

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: Approximately 8
Kitchen Tools: 10"x8" baking pan (mine is from Ikea)

INGREDIENTS
1 box of Mac and Cheese (I used Trader Joe's this time, but my favorite is Annies)
1 head of broccoli separated into florets with short stems
1/2 cup cooked spinach
3 baby bella mushrooms minced
6 green onions chopped (reserve 1 tbsp for topping)
1 2.5 oz packet of tuna (don't get the canned stuff it isn't good for you!)
4 tbsp of no fat Greek yogurt (replaces the milk in the mac and cheese recipe)
2 tbsp of butter
1/4 cup cheese
1/4 cup cheesy Italian breadcrumbs
2 tsp dill
Salt and pepper to taste (I use garlic salt)
Paprika and Parsley flakes for topping

DIRECTIONS
1. Boil the amount of water indicated on the mac and cheese box and then add the macaroni.
2. While the water is boiling and the macaroni is cooking, place raw spinach into skillet with a few tbsp of water and cover. This will cook down considerably so you can fill the skillet up.
3. Cut the head of broccoli into short florets and add to the skillet.
4. Chop the green onion and reserve about a tsp for topping.
5. When the macaroni is cooked, drain it and return it to the stove over low heat.
6. Add the 2 tbsp of butter, cheese mix, and 4 tbsp of Greek yogurt, mix well.
7. Add the dill, tuna, cooked veggies, and mushrooms to the mac and cheese. Add salt and pepper to taste. Mix well.
8. Turn on the broiler function of your oven.
9. Place the mixture in an 10"x8" baking dish and add 1/4 cup breadcrumb, 1/4 cup cheese, reserved green onions, and sprinkle paprika and parsley flakes on top.
10. Place under broiler for about 5-10 minutes, or until brown and bubbling.

Crunchy Tortilla Salmon

Prep time: 10 mins
Cook time: 10 mins
Servings: 2

INGREDIENTS
2 salmon fillets
1 cup crushed tortilla chips (Xothitl Tortilla Chips are my favorite for the light crispy texture)
1/2 cup panko bread crumbs
1 egg white
1 tsp of water (for egg wash)
2 tsp garlic salt
1 tsp pepper
1 tsp dried cilantro
1 cup flour
2 tbsp lime juice
1/4 cup olive oil ( I use garlic infused olive oil)

DIRECTIONS
1. Defrost the salmon or use fresh fillets.
2. Mix the garlic salt, pepper, and dried cilantro into the flour and place on a plate.
3. Crush tortilla chips in the food processor to crumb consistency.
4. Mix panko bread crumbs and tortilla crumbs well and place on a plate.
5. Separate the egg white and mix with the water to create egg wash in a bowl.
6. Heat the oil on low medium heat. The oil should be enough to coat the bottom of the pan and then add the lime juice.
7. Dredge the salmon fillet in the flour mixture.
8. Coat the salmon in the egg wash.
9. Coat the salmon in the tortilla crumb and bread crumb mixture.
10. Place the fillets in the pan and cook each side for about 5 mins.

I served the dish with organic quinoa (my boyfriend loves the stuff so there is quite a bit on his plate) and Green Giant steamable veggies.