Dinner and dessert: Creamed Tuna on Toast and Cinnamon Cream Cheese Bars

I have a whole packet of eating healthier while spending less from NDSU. It has pretty simple recipes in it and plans out the meals with a grocery list and equipment list for each recipe. I knew we were going to be in a time crunch, so I decided to try one out and get it our of the way.

Creamed Tuna on Toast

Equipment you will need
-knife
-vegetable peeler
-measuring spoons
-measuring cup
-can opener
-saucepan with lid
-mixing spoon
-bowl
-toaster
-cutting board

Ingredients
2 tablespoons margarine, melted
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups lowfat milk
1 carrot, sliced
1 stalk of celery, sliced
1 cup peas
1 7-ounce can tuna, drained
8 slices bread for toast

1. Wash and slice the carrot and celery. Cook them in a saucepan with a 1/2 cup water until soft. Drain and set aside in a small bowl.
2. In the same saucepan, melt margarine. Add the flour, salt, and pepper and stir until it looks like paste.
3. Add the milk and stir while it cooks until the sauce gets thicker. Do not boil.
4. Add the carrots, celery, peas, and tuna.
5. Stir and cook until the mixture in hot.
6. Make toast and serve the creamed tuna over it. You can also serve it over biscuits or noodles.

We both agreed that we aren't having this again. It didn't have much taste. Big Chub doctored it up some which made it marginally better. If by some small chance we have to have this again, we'll probably eat it over noodles, kinda like tuna noodle casserole. Little chub gobbled it right up.

The next recipe is from Pam. I don't know which of the Pams, but I'm guessing Conkle because it looks like it would be her handwriting? Any way, super easy recipe. I had the ingredients to make a half recipe so that's what I did and good thing, too! We don't need that many calories around here.

Cinnamon Cream Cheese Bars
2-pkg crescent rolls
2-8 oz cream cheese
1-cup sugar
1-tsp. vanilla
3 Tbsp. butter, melted
Cinnamon and Sugar for topping

Oven temperature: 350 degrees  Time: 30 min  Serves: 10-12

Spray bottom of 9x13 pan with non-stick cooking spray. Put down layer of crescent rolls and flatten.
In a bowl, beat together cream cheese, sugar, and vanilla and spread on layer of rolls in pan.
Put down 2nd layer of crescent rolls.
Top with melted butter-(I spread with a brush.)
Sprinkle with cinnamon and sugar (blended together).
Bake and cool completely before cutting.
Enjoy!

These smelled so good baking and cooling, and I had to resist trying them before Big Chub got home. They are delicious! I could have eaten the whole pan myself. We stuck the leftovers in the fridge and they are just a good chilled overnight.

 

It is definitely a keeper recipe. Thank you, Pam!