Wow I felt good Thursday! I had an appointment with the Sports Doc so I was able to sleep in until 5. I was all set to run 8 treadmill miles since the weather was a wintery mix of nastiness, when Shane came around the corner and said “Are we going out now?” *Shane is a dog so…well, you know I kind of put those words in his mouth but I’m really sure that’s what he would have said if he could.

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I put my water bottle down, put on clothes to prevent getting totally soaked (love rain gear) and out we went. We ran a good 4 miles. It was windy and not the best of days but for whatever reason, I felt good and had a good run.

After the 4 outside, I hopped on the mill for another 3 then worked my legs with weights, ending with a long list of new exercises from the Physical Therapist. Not 8 miles, only 7 but it was a GREAT 7.  By the way, my hammy is feeling good but both hips are suffering muscle strain. I was under the impression that pain should move down and OUT your body not up and inward?!!!  Anyway, all pains right now are things I can live with and certainly run with.

JINX!

Do you believe in jinxing yourself? Why ask? Because Boston Marathon sponsors have been sending emails for discounts on Boston logo merchandise.

boston jacket

There is no way I feel comfortable buying a Boston Marathon jacket, shirt, jewelry until I’m actually IN Boston, walking around the Expo the day before the race.  I feel like it would jinx me. Silly? Maybe. But I can’t take any chances. I’m not sure why, in my silly little mind, I can justify a purchase at the Expo but not weeks in advance.  Just a THANG I guess.

Tuna Noodle Casserole

I asked Ted if he wanted Tilapia, Shrimp or Tuna casserole for dinner. He said…”Hmmm…. Tuna casserole? That’s always good”.  He’s right. Tuna casserole IS always good.

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I used these cute little Vegetable Corkscrew noodles.  They have a total of 5 ingredients:  Organic semolina, spinach, beet, red bell pepper, paprika.  Can’t beat that.

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Tuna Casserole to serve 6 – 8

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  • 1 TBS olive oil
  • 1/2 medium onion, chopped
  • 2 tsp minced garlic
  • 1 can Condensed Cream of Celery Soup *Depending on how “soupy” you like it, don’t hesitate to add 2 cans of soup and of course more milk and water.
  • 1/2 cup water
  • 3/4 cup 1 % milk
  • 12 oz frozen green beans (frozen peas or even corn would be a good vegetable if you don’t like green beans)
  • 1 12 oz can Tuna
  • 1 5 oz can Tuna
  • 2 tsp Old Bay
  • 1 tsp salt
  • 1/2 tsp pepper
  • 12 oz Vegetable Pasta – cooked al dente
  • 1/4 cup whole wheat bread crumbs
  • 1/4 cup grated Asiago cheese (or Romano)
  • 2 TBS chopped fresh parsley

Preheat oven to 350 F.

In a sauté pan, heat oil over medium high heat then add the onion and cook 3 – 4 minutes.

Add the garlic and cook 1 minute. Add the soup, water and milk and stir until smooth. Add the Old Bay, salt, pepper, green beans, and tuna.

Turn into a casserole dish and add the cooked noodles. Stir to combine. 

Mix the bread crumbs and cheese together then sprinkle over the top of the casserole.  Bake for 30 minutes.

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Garnish with chopped parsley.

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The pasta wasn’t anything special but they were fun to eat Nyah-Nyah

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