Posts Tagged ‘ellie krieger’

…is not a dish that excites many people.  However,  last week we made Ellie Krieger’s version of tuna casserole and absolutely loved it!

For Ellie’s healthy casserole you need:

  • 5 slices whole-wheat bread, crusts included
  • 1 tbsp. canola oil
  • 1 small onion, chopped
  • 1 large stalk celery, finely diced
  • 10 oz. mushrooms, stemmed and chopped
  • 1/4 cup all-purpose flour
  • 3 cups 1% milk
  • 1 cup low-sodium chicken or vegetable broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions
  • 10 oz. frozen chopped broccoli, thawed
  • 10 oz. frozen peas, thawed
  • 24 oz. chunk light tuna in water, drained

Preheat the oven to 425.  Tear the pieces of bread into large chunks and toss them in the food processor for a few seconds to turn them into fine breadcrumbs.

Meanwhile, heat the oil in a large skillet over medium.  Add the onions and cook until soft, about 5 minutes.  Add the celery and cook 5 more minutes, stirring often.  Then, stir in the mushrooms until they are golden, another (you guessed it) five minutes.  Add the flour and quickly stir it in to dissolve amongst the veggies and their juices.  Once it is dissolved, stir in the milk and broth and bring the mixture to a bubble.  Knock the heat back to a simmer and let the mixture thicken and reduce, about 8 minutes.  Season the sauce with salt and pepper.

Mix the tuna, noodles, broccoli, and peas with the sauce and pour into a 9×13.  Top the casserole with the breadcrumbs and bake it for 20-25 minutes, until golden and bubbling.

We made some delicious lemon-anchovy broccoli from Food Network Magazine to go alongside the casserole.  You need:

  • 1 bunch of broccoli florets
  • 1 clove garlic, grated
  • 5 anchovy fillets
  • 1 punch crushed red pepper
  • juice of 1/2 lemon
  • salt
  • olive oil

Simply toss your florets in some boiling salted water for about 5 minutes.  Meanwhile, heat a drizzle of oil in a skillet over medium heat and cook the garlic, red pepper, and anchovies.  Stir the fish until they dissolve into a paste.

Toss the broccoli with the anchovy mixture and lemon juice, then season it with a bit of salt and a drizzle more of oil.

Serve a plate of casserole (a serving is 1.5 cups) and the broccoli alongside.

I would be willing to bet that most of you are not at all convinced this is a meal worth trying, particularly the broccoli!  Alas, I am here to tell you that you’re wrong.  The casserole is full of delicious, creamy flavors, and in all honesty, the broccoli actually steals the show!  It is a bit salty and has a delicious hint of heat–absolutely delicious.  Challenge your taste buds and give both dishes a shot–I think you will be pleasantly surprised!



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…can pack a real punch in the calorie department.  However, Ellie Krieger has the solution in this deliciously fresh version of the classic.

For Ellie’s taco salad you need:


  • 3/4 pound lean ground beef (or elk)
  • 2 cloves garlic, minced
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup water


  • 4 medium tomatoes, diced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice and zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • 2 hearts romaine lettuce, chopped
  • 1/2 cup grated cheddar
  • 2 ounces baked corn tortilla chips (about 32 chips)

Start by browning the meat, then adding the beans and garlic.  Cook the mixture for another couple of minutes, then add in the spices and water.  When most of the liquid has been absorbed take the meat off the heat and let it rest for a few minutes while you make the salsa.

For the salsa, combine the tomatoes, oil, lime juice/zest, salt, and pepper.

To assemble the salad, make a bed of romaine and top it with the meat, salsa, some cheddar cheese, and about 8 crushed chips.

This is a fantastic salad–it’s so fresh!  Plus, it only has about 430 calories and it comes together in a snap.  Try it for your next Tex-Mex night and feel good about what you’re feeding your family!


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