You might think – why is Snoskred posting a recipe for something so simple. In the past I would have used tuna bake sauce from a jar to make tuna bake. Then one day I had the idea to use the bottom layer of Fake Lasagne with things added to it instead. It turned out great so I kept doing it.
I have been trying to fuel the other half with better fuel, these past few months. He is a real meat and potatoes guy, because he actually has an allergy to quite a lot of fruit and vegetables where his throat will swell up. Off the top of my head, he can eat potatoes, sweet potato, pumpkin, brussel sprouts, cooked carrots not raw, cooked tomatoes not raw, capsicum / red & green peppers, onion, leek, cauliflower, peas, corn, spinach, lettuce, and I often manage to put zucchini into a pasta sauce but only by whizzing it up in the Nutri Ninja first.
For lunches he used to eat a lot of what I consider to be empty calories. AKA things I will not feed the chooks! He likes the most simple of things – a ham and cheese sandwich. If I did not make him a sandwich, he would have 2 minute noodles or grab a sausage roll from the lunch truck.
Nutrition wise, these things are Not Optimal. And he was feeling Not Great much of the time. I spoke to him about trying to add in more vegetables and make lunch healthier. He said he would give it a try. I came up with a plan.
Now, every Sunday I make his meal for the upcoming week. I have been rotating between five different things in winter. They are – Fake Lasagne – Tuna Pasta Bake – Healthy Chicken Strips – Chicken & Sweet Corn Soup – Vegetable Soup similar to this one. I will probably be dropping the soups in summer.
Most of these things have recipes already here on the blog, so I figured it was time to share the tuna pasta bake I have been making because it is Not The Normal Thing. It is basically a quiche. This is so simple, I make it in a large batch so it makes 6 serves, and it takes me maybe 20 minutes. 15 minutes of that is pasta cooking time.
I buy all the parts for this from Aldi, except the eggs which either come from our chooks or if they are not laying I use Manning Valley eggs from Coles. You may not have an Aldi so you might have to substitute with your own stuff.. I would usually put freshly chopped and slightly fried brussel sprouts in here however they are over for this year and I can only get frozen ones now. We are eating the frozen ones in dinners but I can’t cut them up small enough for The Other Half to put them into the tuna bake, plus there is a large element of danger cutting up frozen things.
You will need –
2 large tins of tuna
2 small tins of corn kernels
1 leek (missed it this time, whoops!)
600mls cream (I choose the UHT long life cream)
6 large eggs (or 8-10 small eggs)
500 grams uncooked pasta
Spices I use.
mustard powder, parsley, paprika, cinnamon, turmeric – you can add what you like.
You could add –
Other vegetables – carrots, pumpkin, potato or sweet potato, capsicum, zucchini, peas, spinach, tomatoes sliced and laid on top would be pretty awesome. I will try a few of these things over coming months to see if The Other Half likes them in this recipe.
You could modify this entirely and not use tuna and corn. Perhaps you want to use this as a quiche, so you could add in broccoli, bacon, ham, mushrooms, feta cheese, olives, all the things that are great in a quiche.
1. Put a large pot of salted water on to boil.
2. Add in your pasta to cook.
3. While the pasta cooks, prepare your additions by opening the tins. I usually like to put the tuna on a plate and attack it with a fork so the clumps are smaller.
4. Place your eggs into a large bowl. Add in the cream. Add in any herbs and spices you might like – I usually put a touch of mustard powder, paprika, cinnamon, parsley, freshly ground black pepper and a little salt. Mix well.
5. Once the pasta is cooked, drain it and then place it into a large baking dish. I do not bother greasing it first, it always seems to come out of the pan well.
6. Onto the top of the pasta, evenly layer over your tuna, corn, leek, and any other additions you want to use.
7. Pour the cream mixture over the top. Mix the cream mixture and your additions through the pasta with a fork. Top with cheese, then bake for 42 minutes at 180-200C.
And here is the cooked version!
This might be super simple but it is tasty and full of awesomeness – protein from the eggs and tuna, dairy from the cream, there are carbs in there thanks to the pasta, and a couple of vegetables when I don’t totally forget to put them in.
And there they all are, packed and ready for the week, with one extra, too! I feel that this is better fuel than a ham and cheese sandwich. The Other Half feels a lot better. That pleases me. :)
I just say no to Halloween. It is Un-Australian.
The supermarkets will not miss an opportunity to sell us crap we don’t need, especially sugary crap. PS Coles the fact that you have to tell us which day Halloween is on, perhaps this gives you a clue? ;)
I find trick or treating deeply annoying, as well! Join me and just say NO to Halloween in Australia.
Loco cheesy land trout garlic bread & Amarillo cheese fries
We were so excited to hear Lone Star had opened at Shellharbour. Even though it is an hours drive away from us, we have many good memories of the old Lone Stars we used to visit years ago. We made a booking the day before our visit for the 6 of us. Lucky we did because the place was absolutely packed when we got there on a busy Saturday night.
We go to Shellharbour once a month or so but we had never been at night time. If this is the case for you, maybe you will wonder the same things we did – where do you park? Is the shopping centre open to walk through? You can park in the normal carpark near the food area which is open till 10:30pm, and part of the shopping centre near the restaurants is open – they have security gates locking off the non-open area. Kmart was open, as was Coles.
The atmosphere was brilliant. It was a little noisy. There is not much in the room to soak up the sound. The Old West theming of this restaurant is very well done with lots of wood and big wine barrel tables at the bar.
From the start our server Grace was constantly checking in with us, making sure we all had drinks and taking our order for entrees. We chose the Amarillo fries x1 and the hilariously named loco cheesy land trout (bacon) garlic bread x3.
While waiting for this to arrive I saw the garlic bread appear at another table and I began to be concerned we might have ordered too many as they are 2 slices in the serve but the slices are quite long.
We took a while to choose mains and Grace was very patient with us. In fact just as we finished ordering our mains, all the entrees arrived. The garlic bread was actually one of the best garlic breads we have eaten, ever. Smooshy bread, lots of flavour. We did not leave any behind. The Amarillo cheese fries were just as we remembered them, the ranch dipping sauce delicious.
Because we were late ordering our mains we did have a bit of a wait to receive them. We were right up the back of the restaurant near the food pass and it turned out this was a very interesting spot to be. There seemed to be a bit of confusion going on at the pass at times – I do not think that pass is big enough for a restaurant of this size when it is a busy night. All the other food going out past us looked great.
Our mains arrived and they were delicious. Absolutely no complaints, those who ordered steaks got them exactly how they wanted them, mostly medium or well done, they were cooked perfectly. I had the chicken which was yummy. I missed out on taking pics of two of the meals, sorry! ;)
We did not have any dessert intentions but Grace changed our minds by offering us a look at the dessert menus, and we ordered 4 to share between us. Raspberry cheesecake at the top, the chocolate brownie in the middle, and then pecan pie at the bottom. The pecan pie was served warm and was incredible, I had the cheesecake which was also great however once I tried the pie I had some order envy.
The bill was a little more $$ than we had expected, however two of our party were ordering some expensive beers. Food wise it worked out at less than $50 a head for entrees, mains, and dessert.
They still do the birthday clapping thing with the sparkler on the brownie, but the hourly boot scooting dancing was not seen. I kinda think that is a good thing in some ways. The staff have other things to be doing!
Oh, I nearly forgot, there was a magician named Jordan who visited our table, who did a card trick for us. We are still trying to work out how it was done. He was lovely.
The only negatives we experienced – no name badges for the staff, the wooden booths can be a bit uncomfortable for longer visits (BYO seat cushions!) and the plates for the mains are a bit too small and fancy and make eating a bit difficult because of the lip, especially with the ribs as they are longer than the lip of the plate.. I would say they are fine for entrees but a larger mostly flat plate would be better for mains in my opinion.
I was worried when I read the reviews before we went, however I did have a feeling that most of those complaints were due to teething issues as the restaurant was quite new and staff training issues. It seems they have heard the feedback and taken it all on board, because many of the previous complaints mentioned on the web did not appear for us – eg missing cutlery and napkins, not checking in about how the food was, checking we were ok for drinks, all of that stuff went great for us.
We loved it and we will be back, for sure
Here is the menu which is presently unavailable online. You can visit the Lone Star website here.
This plant in the chook pen has grown as a surprise to us. The chooks have left it alone, which is strange. Most plants do not get past the seedling stage before a chook eats them.
We have absolutely no idea what it is.
Clearly it grew from seeds which likely arrived from a plant the chooks were fed. But they get so many treats, and I do not recognise this plant at all. Recently things with seeds that they have had include pumpkin, tomato, zucchini, cucumber, strawberries, blueberries, raspberries, and likely more treats I have completely forgotten about. If something is on special at Aldi and it is something they like and it is ok for them to eat it, chances are it will jump in the trolley.
I never see bees inside the chook pen, so I suspect this plant will not bear any fruit. Maybe it isn’t anything good – maybe it is just a weed and I should pull it out?
Over to you – Got any idea what this might be? ;)
The Kitties have been fighting over the best spots in the house, as usual.
Grumpy often wins. If she does not win, she might arrive to sit on my lap.
I love watching the Tinykittens feeds. Usually I have one running in the background so anytime I feel the need, I can flick over for a kitten fix.
If I am going to be there for a while, I usually hit the full screen button – highlighted above in the image – as I find the chat and chatters can be somewhat annoying at times, especially when they start talking politics. Hey, these are kitties, look at them, forget Combover Man! There is an option to hide the chat but it pops up little boxes with new messages which is even more annoying.
My favourite cat in recent times has been Skye, she is just such a character. She loved the sink in her room and spent a lot of time sleeping in there. Once Skye was spayed and had raised her kittens, she went off to a lovely new home. They have a Facebook page!
Right now they have a cat who they believe is a sister of Skye called Starling. She has the most gorgeous blue eyes and is coloured like our Grumpy. I saw her kittens born live on camera. I saw their eyes open. Two of the kittens are grey, orange and white like our Grumpy and every day they get more and more beautiful.
Bear in mind, I am not the only one watching Starling and her kittens when they are on my screen. Grumpy can see them and will quite often park herself on my lap – I tilt the screen to the right place for her position, and she watches kitten teevee. Sometimes my lap is not close enough to the screen for her, and she tries to sit right in front of my laptop, planting her paws on the mouse pad or keyboard, pressing random keys as a surprise to my computer.
The list of things to prepare for Sephyroth to visit is LONG. Here is what we have achieved so far.
House Preparations –
– Move office of The Other Half out of spare bedroom
– Order new mattress
– Put bed together
– Set up bedroom
– Move all my shoes into another spare bedroom
– Move all my scarves onto another door
– Get alarm system serviced
– Purchase and install new HD security cameras
– Install new lighting in kitchen
– Wash bedclothes and towels
So the top photo was my shoe cupboard before. Here it is after!
Upcoming house preparations –
– Clean & tidy spare bathroom so it is ready
– Clean, clean, CLEAN.
– Clean chook pen
Packing has begun – I have picked out the shoes, begun to pick out the outfits, begun to put the items into ziploc bags. As our apartment has a kitchen with dishwasher, I have packed dishwasher tablets. As we have a washing machine, I have packed washing powder. As we have a LONG drive, I have packed sugary treats.
This week I will be working on scheduling some posts for while I am away. I am going to share with you some of my parents Canada and Alaska photos from their trip in July. They took a lot of photos, some excellent, some very bad. :) I will be sharing some of my favourite travel photos from my own trips as well, with some memories of those times.
I also am trying to get back in the habit of taking photos of things on my phone. At some point in the past year I managed to get out of the habit. Here is a photo of my scarf bar, moved.
Of course, I will be sharing all about our trip here once we return!
Happy is the kitty who notices things. From time to time, the things she notices are only there in her mind.
When she stops and stares at the floor or the wall or the ceiling, I always make sure to look, as she is the number one spotter of creatures in this house.
This time, she was staring at a new light fitting only just installed yesterday. She kept staring for ten minutes or so, just to make sure it did not move.