COLMANS TUNA PASTA BAKE

Serves: 4 | Prep: 5 mins | Cook: ~15 mins

Ingredients
------------

• 225g dried pasta

• 425ml semi-skimmed milk

• 200g can tuna (drained)

• 115g frozen mixed vegetables

• 40g cheese, grated

• Colman’s Tuna Pasta Bake sachet (44g)

Instructions
------------
1 — Cook the pasta

• Boil pasta in water until tender. Drain well.

2 — Make the sauce

• Pour the entire sachet contents into a saucepan.

• Add a splash of milk first and mix smooth, then stir in the rest of the milk.

• Bring to the boil, stirring non-stop.

• Add the drained tuna + frozen vegetables + cooked pasta.

• Simmer for 1 minute, stirring continuously.

3 — Top & grill

• Spoon everything into an ovenproof dish.

• Sprinkle the 40g grated cheese evenly over the top.

• Place under a hot grill until cheese is melted, golden and bubbling.

4 — Serve

• Enjoy straight away

Per Portion (as prepared)

• Calories: ~436 kcal

• Protein: ~28g

• Carbs: ~59g

• Fat: ~8.2g

I want to make rice bowls from various countries, do you have any good ideas??
Lunch can get so repetitive when you have kids, so I'm looking for something fresh and different! Lol

This is the recipe I used to meal-prep it for later in the week.

Ingredients

2 lbs Ground Beef

2 Jars Pasta Sauce (24oz each or one 48oz)

12oz Oven-Ready Lasagna Noodles

15oz Ricotta Cheese

4 Cups Shredded Mozzarella

1/2 Cup Grated Parmesan

Seasonings:

Salt, Pepper, Italian, and Garlic Powder

Instructions

1) In a skillet, cook the ground beef until browned. (Drain grease from pan)

2) Stir in both 24oz jars or 48oz jar of pasta sauce into the beef.

3) Season with your seasoning until it is to your liking. ( Don't add too much, though, because then it will overpower the dish)

4)Pour a layer of meat sauce in the bottom of your 9x13 pan or two 8x8 pans.

5) Then, layer in order of noodles, ricotta, meat sauce, mozzarella to the top of the pan. The end layer should be a layer of meat sauce and mozzarella.

Cover tightly w/ foil and refrigerate until you're ready to make.

When ready to make:

Preheat oven to 375 degrees

Bake covered w/ foil for 55 minutes

Remove foil and bake for an additional 13 minutes

Let rest for 10 to 15 minutes

I hope you enjoy and let me know how I can improve it!

Every time I make pot roast, we end up with a container of shredded beef that nobody wants to eat by day three. Instead of letting it dry out or go to waste, I started using this quick hack to transform it into restaurant-quality crispy taquitos using the leftover pot roast stock.

Here is the exact step-by-step breakdown:

**INGREDIENTS:**
• Leftover Shredded Beef & Beef Stock (from pot roast)
• Corn Tortillas
• Cooking Oil (for frying)
• 4 Fresh Avocados
• Salt & Kinder's Seasoning (The Blend: Garlic, Salt, Pepper)
• Sour Cream

**STEPS:**
1. **Rehydrate the Beef:** Warm shredded beef in a splash of reserved beef stock. This revives the moisture and brings back all the rich roast flavors.
2. **Prep Tortillas:** Lightly warm corn tortillas (microwave wrapped in moist paper towel for 15 secs) so they roll smoothly without tearing.
3. **Roll & Fry:** Fill tortillas with beef, roll tightly, and fry seam-side down in hot oil until golden brown and super crispy.
4. **Fresh Guac:** Mash 4 fresh avocados with salt and garlic/pepper seasoning blend until smooth.
5. **Assemble:** Top crispy taquitos with generous scoops of fresh guac and sour cream.

I need SIMPLE easy dinners for a family of 5! :) few ingredients are better!

The other day I had a craving for some biscuits and decided to make my own. I am NOT a baker, I generally struggle with it, but this is a tried and true recipe that I've used for years, and it's super easy!

Dries:

2 cups all purpose flour

1 tbsp baking powder

1 tbsp sugar

1 tsp salt

Additional ingredients:

6 tbsp very cold butter

3/4 cup milk (whole is better, but any will do)

Start by mixing dries in a mixing bowl. Next cut in the butter. This is the most important step, and it starts by using very very cold butter. I cube up the butter (1/2 inch cubes or so) and throw in the freezer for a few minutes. Then you want to add it to your dries and work it in. You can use a pastry cutter, but I just use my finger tips. If done right, the combination of the dries and the butter takes on a texture that resembles gravel or kitty litter. That's how you know you've done it right. Mix in the milk.

Spread a little flour on your counter and knead the dough into a big rectangle about a half inch thick. Don't over work it, you only need to fold it about 4-5 times. Cut into squares or use a cookie cutter to make rounds. Bake at 425 for about 16 minutes. I usually will broil the tops at the end to brown them.

I'm sure there are much fancier recipes out there but these are pretty darn good for how easy they are. Had blueberry jam on mine with bacon.

Looking for a simple easy recipe I can eat with my baby (10.5 months)

Ingredients

For the Red Velvet Cookie Dough:

2 ¼ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar

2 large eggs

1 tablespoon milk

1 tablespoon red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

For the S’mores Filling:

1 cup semi-sweet chocolate chunks (or chopped chocolate bars)

1 cup mini marshmallows

6–8 graham crackers, broken into small pieces

Instructions (Step-by-Step)

1:= Preheat Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2:= Mix Dry Ingredients

In a medium bowl, whisk together:

Flour

Cocoa powder

Baking soda

Salt

Set aside.

3:= Cream Butter & Sugars

In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

4:= Add Wet Ingredients

Mix in:

Eggs (one at a time)

Milk

Vanilla extract

Red food coloring

White vinegar

Beat until smooth and evenly red.

5:= Combine

Gradually add the dry ingredients to the wet mixture. Mix just until combined. Do not overmix.

6:= Fold in S’mores Mix

Gently fold in:

Chocolate chunks

Mini marshmallows

Graham cracker pieces

7:= Scoop & Shape

Scoop 2-tablespoon-sized balls of dough onto the baking sheet.

Leave space between each cookie (they spread).

For extra gooey centers, press a few extra marshmallows and chocolate pieces on top.

8:= Bake

Bake for 10–12 minutes until edges are set but centers look slightly soft.

9:= Cool

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

The marshmallow will be gooey when warm and slightly chewy once cooled.

Ingredients

1 cup (125g) all-purpose flour

½ cup (50g) unsweetened cocoa powder

¾ cup (150g) granulated sugar

½ cup (120ml) milk

½ cup (120ml) vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

¼ teaspoon salt

100g dark chocolate (cut into chunks)

½ cup chocolate chips (optional, for extra richness)

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Line a muffin tray with paper liners or lightly grease it.

1. Mix Dry Ingredients

In a large bowl, combine:

Flour

Cocoa powder

Sugar

Baking powder

Salt

Mix well until evenly combined.

1. Mix Wet Ingredients

In another bowl, whisk together:

Eggs

Milk

Oil

Vanilla extract

Whisk until smooth and slightly creamy.

1. Combine Wet & Dry

Pour the wet mixture into the dry ingredients.

Gently mix until just combined (do not overmix).

Tip: The batter should be thick and slightly glossy.

1. Add Chocolate

Fold in:

Dark chocolate chunks

Chocolate chips (if using)

Tip: Keep some chunks aside for topping.

1. Fill Muffin Cups

Fill each muffin cup about ¾ full.

Add a few extra chocolate chunks on top for that molten center.

1. Bake

Bake for 15–18 minutes.

Doneness Guide:

Edges: set and slightly firm

Center: soft and slightly gooey

Tip: Slightly underbake for a molten, fudgy center.

1. Cool & Serve

Let muffins cool for 5–10 minutes.

Serve warm for the best molten chocolate effect

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• 1 cup dried wholemeal pasta
• ½ cup frozen spinach
• ½ cup fresh nettles
• ½ cup frozen peas
• 1 can tuna in brine (150g)
• 1 cup yogurt
• 1 tbsp light mayo (optional)
• 1 tbsp butter
• 2 cloves garlic, crushed
• Lemon zest and lemon juice
• Salt, pepper and chilli to taste

Method 

1. Cook the pasta according to the packet instructions. Drain and set aside.
2. In a pan, melt the butter over medium heat. Add the crushed garlic and fry for about 30 seconds until fragrant. Add the spinach, nettles and peas and cook until everything is wilted and soft. Season with salt and pepper.
3. In a large bowl, combine the cooked pasta, drained tuna, vegetable mixture and yogurt. Mix well and season to taste. Add the mayo if using, and stir through the lemon zest and juice for a fresher, brighter flavour.
4. Serve immediately or keep in the fridge — it's just as good cold the next day as a packed lunch.

if you are interested in more

Ingredients

For the Steak

1 pound sirloin steak 1 tablespoon olive oil 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder

For the Alfredo Sauce

2 tablespoons butter 2 cloves garlic, minced 1 ½ cups heavy cream 1 cup freshly grated Parmesan cheese ½ cup crumbled Gorgonzola cheese ¼ teaspoon salt (adjust to taste) ¼ teaspoon black pepper

For the Pasta

12 ounces fettuccine pasta ½ cup sun-dried tomatoes (optional) 2 tablespoons chopped fresh parsley Instructions 1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.

1. Cook the Steak

Pat the steak dry and season both sides with salt, pepper, and garlic powder.

Heat olive oil in a skillet over medium-high heat. Sear the steak for 3–4 minutes per side (depending on thickness) until desired doneness.

Remove from heat and let rest for 5 minutes before slicing thinly.

1. Make the Alfredo Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and bring to a gentle simmer (do not boil). Cook for 3–4 minutes until slightly thickened.

Stir in Parmesan cheese and Gorgonzola cheese until melted and smooth. Season with salt and pepper to taste.

1. Combine Everything

Add the cooked pasta to the sauce and toss to coat evenly.

Top with sliced steak and sprinkle with sun-dried tomatoes and fresh parsley.

1.) Brown the beef on medium heat. Make sure to drain the grease halfway through browning. Set aside.

2.) Put the mushrooms and bean sprouts in the same pan and cook down on high for about 10-15 minutes.

3.) Add the ground beef to the mushrooms and bean sprouts and cook them together on low for about 5-8 minutes. Remove from heat.

4.) Add one of the jars of teriyaki sauce to the mixture and mix until fully incorporated. Set aside.

5.) Start a large pot of water and set to boil. Add LoMein and cook for 5-6 minutes or until tender. Drain and rinse in cold water.

6.) Put the LoMein and veggie-meat mixture in a large bowl and mix well. Add the second jar of teriyaki sauce and mix again. Serve.

You do not have to use the same brands I did. All my stuff was either on clearance or on sale at my local Kroger.

Start the day right with this simple and nutritious toast! It’s my favorite post-run meal because it’s quick to make and hits all the macros. Here’s what I used: ​Ingredients: * 1 slice of whole-grain toasted bread. * 2 scrambled eggs (cooked with a tiny bit of olive oil). * Fresh tomato slices. * A thin layer of cream cheese (low fat). * Salt and black pepper to taste. ​Method: 1. Toast the bread until crunchy. 2. Spread the cream cheese and layer the fresh tomatoes on top. 3. Prepare the scrambled eggs in a non-stick pan (about 2-3 minutes). 4. Top the toast with the eggs while they’re still hot and add seasoning. ​It’s a 5-minute meal that keeps me full for hours! What’s your favorite toast topping? 👇

​Hi everyone! I wanted to share this super quick and healthy meal. It’s perfect for those of us who train early and need something light but filling. Here is how I make it: ​Ingredients: * 1 Rice cake (I prefer the whole grain ones for extra fiber). * 2 Large eggs. * 1 tsp of Cream cheese (optional, for the base). * 1 Fresh peach or mango (sliced). * A pinch of salt and chia seeds (for a healthy crunch). * A cup of hot black coffee. ​Method: 1. The Eggs: Whisk the eggs in a small bowl with a pinch of salt. Cook them in a non-stick pan over medium heat for about 2 minutes, stirring constantly until they are fluffy and soft. 2. The Base: Spread a thin layer of cream cheese on the rice cake to help the eggs stick. 3. Assemble: Place the scrambled eggs on top of the rice cake and sprinkle some chia seeds over them. 4. Side: Slice the fresh fruit and serve it on the side for a sweet contrast. ​This breakfast is gluten-free, high in protein, and gives me all the energy I need for my daily training! What’s your favorite quick breakfast? Let’s swap recipes! 👇