Tuna and Cheese Bake

Tuna and Cheese Bake

by Laura A Collins (Notes) on Tuesday, March 20, 2012 at 12:19pm

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Tuna and Cheese Bake

• 4 cans (5 ounces) of light tuna canned in water (each can = about 3 ounces of protein & 2 ounces of water) – 2 cans drained and 2 with water/broth
• 4 Jumbo Eggs (1 per can of tuna)
• 2 cups loose packed shredded mozzarella cheese (large shred) = 8 ounces of cheese (2 ounces per can of tuna)
• Spices to preference – Onion powder, Garlic Powder, etc.
• Veggies to preference – Celery slices, onion (minced), squash chunks, etc.

Mix well.  Pour into well-greased glass baking dish (I use cake pan size).  Smooth to even layer.  Bake at 350 until set.  About 20-30 minutes

12 fish = 6 protein

4 eggs = 4 protein

8 oz Cheese = 8 protein

___________________

Total Protein = 18.

Cut into 9 equal servings (3 columns and 3 rows) = 2 proteins per serving.

Got to figure out your own veggies, if you included any.

Serve with green salad with cherries (lettuce, squash, crisp cooked green beans, bell pepper, broccoli, cauliflower, FETA cheese, Sharp cheddar cheese, quartered cherries) and 1 tablespoon ranch dressing.

To drink:  UNSWEETENED, diluted red zinger tea (basically hisbiscus flowers (Celestial Seasonings brand bag tea) brewed in hot water and then mixed ½ and ½ with water)– which I count as water.

Total meal = 2 veggies, ¼ fruit, ½ salad dressing, and 2 proteins.