I always wanted to be somebody, but now I realize I should have been more specific. – Lily Tomlin

Cheerios & Tuna

Why can my husband not find the honey nut Cheerios? Three times I’ve sent him to the store, three times he’s not gotten the right kind of Cheerios. I don’t like the plain Cheerios. They are too… plain. Ah well, there is always the next trip.

I completely forgot to mention that Monday was Cam‘s birthday! Her big ol’ 30th birthday! Now we are the same age. At least for the next couple of weeks anyway. So happy birthday again! I’m so glad that she’s finally wrangled those AT&T jerks to the ground and gotten her internet fixed. It’s lonely in cyber world without her.

Is Kate Gosselin’s 15 minutes not up yet? Why in the world does Barbara Walters think that woman is “fascinating”? She is definitely NOT on my list of most fascinating people. And Adam Lambert? Not fascinating!

Ok, so I’ve been a little slacking on the whole diet thing. I ate two smallish pieces of some greasy Totino’s pizza last night. BUT I did drink two glasses of soy milk, ate a handful of nuts, and had some fruity Cheerios yesterday so I say that evens out. I still feel guilty though.

Tonight’s dinner is going to be…

Spinach Tuna Casserole

  • 5 cups uncooked egg noodles
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1/2 cup fat-free mayonnaise
  • 2 to 3 teaspoons lemon juice
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups fat-free milk
  • 1/3 cup plus 2 tablespoons shredded Parmesan cheese, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (6 ounces) reduced-sodium chicken stuffing mix
  • 1/3 seasoned bread crumbs
  • 2 cans (6 ounces each) light water-packed tuna, drained and flaked
  1. Cook noodles according to package directions. Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside.
  2. In a large saucepan or Dutch oven, melt butter. Stir in flour until blended. Gradually stir in mil. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/3 cup Parmesan cheese until melted. Remove from the heat; stir in the sour cream mixture. Add the spinach, stuffing mix, bread crumbs, and tuna; mix well.
  3. Drain noodles and place in a 13-in. x 9-in. baking dish coated with cooking spray. Top with tuna mixture; sprinkle with remaining Parmesan cheese.
  4. Cover and bake at 350 for 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.