Tuna Noodle Casserole

Ingredients:
1 can Albacore tuna
12 oz bow tie noodles
1/2 cup slices olives
1 can cream of mushroom soup
1/4 cup non-fat milk
2 cups shredded swiss cheese

Directions:

1. Preheat oven to 350 degrees.
2. Cook noodles according to package. I prefer them al dente.
3. Combine soup and milk in a small bowl.
4. Drain water from tuna. Using a fork break up the tuna into smaller pieces. (You can do this while it is still in the can.)
5. Drain water from olives and measure out 1/2 cup.
6. Add tuna and olives to the soup mixture, stir until combined.
7. Once noodles are cooked, drain and put them into casserole pan.
8. Pour soup mixture over noodles and mix to evenly coat.
9. Add one cup swiss cheese and mix.
10. Sprinkle remaining cup of swiss cheese over top.
11. Bake until cheese is melted and bubbly. Approximately 20 minutes.

Grilled Pineapple and Coconut Sorbet

Ingredients

6 Tbsp toasted shredded coconut, sweetened
6 pineapple slices (fresh or canned)
1 Tbsp honey
1 1/2 cup coconut sorbet

Directions:

Heat up outdoor grill, stove-top grill pan, or George Foreman grill. (If using an outdoor grill, be sure that it is well cleaned.) Brush pineapple rings with honey. Grill until pineapple has light grill marks and is tender. Approximately 3 to 4 minutes per side. Place pineapple slice on plate, then top with 1/4 cup sorbet. Sprinkle each with 1 tablespoon of toasted coconut. Serve immediately.

To toast coconut: Spread shredded coconut evenly on a microwave-safe plate. Microwave on high for 30 seconds, then using a fork move the flakes around. Continue microwaving in 30 second intervals until some of the coconut begins to turn golden brown. Make sure to stir the flakes after each interval to prevent burning.

Zucchini Walnut Bread

Ingredients:

2 cups grated raw zucchini (unpeeled)
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
1 cup chopped walnuts

Optional: brown sugar

Directions:

Preheat oven to 350 degrees F. Grease 2 8x4 loaf pans.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add the zucchini and vegetable oil, mix well.

In a small bowl, beat eggs. Add vanilla and mix together. Add egg and milk mixture to the flour mixture. Add walnuts. Stir until just combined.

Pour into prepared loaf pans. (Optional: Sprinkle tops with a little brown sugar.)

Bake for 1 hour or until a toothpick comes out clean. Remove from the oven and allow to cool slightly before removing from pan and cutting.