food | everyday easy
Lemon-Caper Tuna and
Noodles
s t a r t to f in ish
20 m in.
BUDGET $2.46 per serving
Shrimp with Peppers & Corn
s t a r t to fin ish
25 m in.
BUDGET $3.65 per servin g
12
oz. extra-wide egg noodles
1
lemon
1
15
-oz. jar light garlic Alfredo sauce or
1
10
-oz.
container refrigerated light Alfredo pasta sauce
1
Tbsp. capers, drained
1
12-oz. can solid white albacore tuna, drained
Cracked black pepper and/or chives (optional)
1
8.8-oz. pouch cooked long grain rice
1
14
.
5
-oz. can diced tomatoes with chili seasoning
/2
tsp. ground cumin
2
Tbsp. olive oil or butter
1
cup sliced baby or diced sweet peppers
1
cup frozen whole kernel corn, thawed
2
cloves garlic, minced
1
lb. peeled and deveined medium raw shrimp
Italian (flat-leaf) parsley
1. Cook noodles according to package directions;
drain. Cover and keep warm. Finely shred lemon
peel and squeeze juice from lemon; set aside.
2. Meanwhile, in a medium saucepan combine
Alfredo sauce, lemon juice, and capers. Heat through.
3. Add tuna and noodles to sauce; stir gently to
combine. Return to heat just until heated through.
Top with lemon peel, black pepper, and chives.
Serves 4.
e a ch s e r v in g
655 cal, 1 9 g fat, 154 mgchol, 1,384
mg sodium, 78 g carb, 4 g fiber, 41 gpro.
TOPPERS Sprinkle with crushed croutons,
toasted bread crumbs, or crushed potato chips.
1. In a small saucepan combine rice and undrained
tomatoes. In a small bowl mix together V2 teaspoon
ea ch sa lt
and
p e p p e r
with the cumin; stir half into the
rice. Cover and cook over medium heat until heated
through. Reduce heat to low; cover and keep warm.
2. Meanwhile, in a 12-inch skillet heat oil over
medium-high heat. Add peppers and corn. Cook,
stirring occasionally, for 3 to 4 minutes. Stir in garlic.
Sprinkle shrimp with remaining salt-cumin mixture.
Add shrimp to skillet. Cook until shrimp are opaque
and peppers are crisp tender (2 to 5 minutes,
depending on size of shrimp).
3. Serve shrimp mixture over rice; sprinkle with
parsley. Serves 4.
e a ch se r v in g
355 cal, 11 g fat, 172 mg chol, 944 mg
sodium, 38 g carb, 4 gfiber, 27 gpro.
SPICE IT UP Use canned tomatoes with chile
peppers or add red pepper flakes to the rice.
2 1 0
BETTER HOMES AND GARDENS | DECEMBER 2010 | BHG.COM
