Hey guess what!
If you guessed that my computer crashed, you would be correct. The signs have been there for a little while now, but we just don’t have it in the budget to go and get a new hard drive at the moment. I had to bring my work laptop home in order to finish my homework for my business class, but so far, so good. I passed the first half of the final with 100% and some kind remarks from the instructor.
Not long after my computer crashed, the monitor for Jeff’s computer decided to go on strike… so, we took the working parts of my computer and used them to replace the broken parts of Jeff’s computer and voila! We’re back in business.
It’s a good thing too, because now I can share this idea with you. I kept coming across ideas on Pinterest.com for stuffed shells recipes, but it has been entirely too hot to turn on the stove. Instead, Jeff and I decided to make a summer version of Tuna Stuffed Shells. It’s super cheap, quick, and easy:
Summer Tuna Stuffed Shells:
Ingredients:
Jumbo Shells
Starkist Chunk Light tuna in water (drained)
Alfredo sauce with bell pepper
Onion
Celery
Garlic powder
Pepper
The amount of each ingredient really depends on your taste preference and how many people you’re feeding. Jeff and I wanted about 4 shells each plus some extra so we started by boiling half a box of the shells. While that was happening, I took a mixing bowl and combined 4 regular-sized cans of tuna with about 2 tablespoons of alfredo, 1/4 cup each of onion and celery, and sprinkled garlic powder on top. Stir it up and set aside. Heat the remainder of the alfredo sauce in a small sauce pan until it’s bubbly–about 5 minutes or so.
When the noodles are cooked, strain them and then place on waxed paper to cool. Jeff worked on that part while I sliced up an orange bell pepper to go on the side. When you’re ready, stuff the cool tuna mixture into the shells and spoon alfredo sauce over top. Sprinkle with pepper (optional, but a really nice addition), and garnish with a side of orange bell pepper.
MegsFitness 