Chicken of the Sea

Have you heard of the Weight Watchers Walk-It Challenge?  If you haven’t, it’s a 5k that is held on May 22 throughout the US.   Weight Watchers is challenging everyone to walk or run a 5k that day.  Since I didn’t run that 5k on my birthday, I am going to try and train for this one.  They have training guides for walkers or runners on their website.  Luckily for me they have a 5k scheduled here in Greenville!  I hope that you join me in this challenge and train for the walk or run on May 22nd!  I have my first training run planned for tomorrow after work.  I will be back tomorrow night to let you know how it goes.


I haven’t shared many recipes with you lately because I haven’t been cooking anything blog worthy.  Last week when I wasn’t feeling well I wanted something warm and comforting.  I came up with my own version of Tuna Noodle Casserole.  I tried to make it as light as possible.  It came in at 7 Points which is perfect for a dinner!  I hope you enjoy it!

Tuna noodle


Tuna noodle  2


Tuna noodle  1

Tuna Noodle Casserole

Serves 4, 7 P+ each.


  • 4 oz Whole Wheat Ronzoni Healthy Harvest Egg Noodles
  • 1 small onion, minced
  • 2 tbsp flour
  • 1 1/3 cups fat free chicken broth
  • 3/4 cup skim milk
  • 1 cup sliced mushrooms
  • 1 bag frozen baby peas (about 12 oz.)
  • 5 oz  tuna in water, drained
  • 3 wedges Laughing Cow Light Swiss
  • 1 tbsp Parmesan cheese
  • 1 tbsp Italian breadcrumbs
  • Cook noodles as directed on package.  Set aside.
  • In a large skillet sprayed with non-stick spray, add onions and cook on medium heat until soft, about 5 minutes.
  • Add the flour and a pinch of salt.  Cook on medium for another 2-3 minutes.
  • Cook peas in microwave as directed on package.
  • Preheat oven to 375°. Spray 8 x 8 casserole with non-stick cooking spray.
  • Slowly whisk in the chicken broth until well combined.
  • Add the milk and bring to a boil.
  • When boiling, add the cheese, mushrooms, and peas, adjust salt and pepper to taste and simmer on medium. Continues mixing until it thickens (5-8 minutes).
  • Add drained tuna and mix well.
  • Add the noodles to the sauce and mix well until evenly coated.
  • Pour into casserole and top with Parmesan cheese and breadcrumbs.
  • Spray the top of the dish with your cooking spray to keep the top crispy while baking.
  • Bake for 20 minutes.  Spoon into 4 portions and serve.
  • Enjoy!

Are you going to join me in the Weight Watchers Walk-It Challenge?

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