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september 11-17, 2022 What's up! 47 try these recipes Dinner inspiration Simple, robust meals that will become new family faves Zucchini Tuna Casserole Ingredients • 3 cups uncooked egg noodles • 2 (5 ounce) cans tuna, drained • ½ cup chopped celery • 1/3 cup chopped green onions • 1/3 cup sour cream • 2 teaspoons prepared mustard • ½ cup mayonnaise • ½ teaspoon dried thyme • ¼ teaspoon salt • 1 small zucchini, sliced • 1 cup shredded Monterey Jack cheese • 1 tomato, chopped Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. 2. Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain. 3. In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese. 4. Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving. Slow Cooker Chicken Curry Ingredients • 3 pounds skinless, boneless chicken breast halves • 2 (14 ounce) cans coconut milk • 2 onions, diced • 4 tablespoons tomato paste • 4 tablespoons minced fresh garlic • 4 tablespoons minced fresh ginger • 1 tablespoon ground cumin • 1 tablespoon ground turmeric • 1 tablespoon garam masala (Optional) • 1 tablespoon ground coriander • 1 tablespoon curry powder • 4 bay leaves • 1 cinnamon stick • salt and ground black pepper to taste Directions 1. Add chicken, coconut milk, onions, tomato paste, garlic, ginger, cumin, turmeric, garam masala, coriander, curry powder, bay leaves, cinnamon stick, salt, and pepper to a slow cooker. 2. Cook on High until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and discard the bay leaves and cinnamon stick. Shred the chicken. Cook's Note: You can chop each chicken breast into 3 or 4 pieces to cook faster or leave whole, your preference. I prefer to chop mine because I think it makes the flavor stronger. Cheesy Lemon-Chicken Pasta Ingredients • 1 (16 ounce) package linguine pasta • 1 cup frozen peas • 2 tablespoons butter • 2 tablespoons olive oil • 1 (8 ounce) package button mushrooms, sliced • ½ cup diced onion • 1 pound skinless, boneless chicken breasts, cut into 1-inch chunks • kosher salt and ground black pepper to taste • ½ (8 ounce) package reduced-fat cream cheese, cubed and softened • ¼ cup fresh lemon juice • 2 teaspoons lemon zest • ½ cup grated Parmesan cheese • ¼ cup grated Pecorino Romano cheese • ¼ cup chopped flat-leaf (Italian) parsley Directions 1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid. 2. While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes. 3. Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat. 4. Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce. Courtesy allrecipes.com