SANDRA’S ENHANCED STRAWBERRY-BANANA JELLO LAYERED DESSERT

This traditional jello dessert

tends to evoke many memories

of fond family times...

I have altered the traditional recipe somewhat, and this new version definitely turned out to be much more flavorful with greater texture.

Servings: (12)

Prep:  10 Mins.

Set: 3 hours.

INGREDIENTS

1 large box sugar free strawberry jello (or 2 small)

1-1/2 cups boiling water

1/2 cup orange juice

2 bananas, finely chopped

1 (16 oz. pkg.) frozen whole strawberries, thawed, and finely chopped

1 (8 oz. pkg.) fat free cream cheese, at room temperature

1 (12 oz. container) fat free cool whip, thawed 

--(do not substitute for real whipped cream, as it does not hold its integrity)

1 teaspoon vanilla extract

1/2 cup chopped candied pecans

METHOD

Dissolve jello in boiling water while stirring for 2 minutes in a medium bowl, and stir in orange juice. Chop the bananas and strawberries, and add to jello mixture. 

Pour half of jello-fruit mixture into a 9”x13” glass dish. Chill until set for 1 hour.

Using a hand mixer, cream softened cream cheese, cool whip, and vanilla extract together until smooth and fluffy in a medium bowl.

Spread half the creamed mixture over set jello. Sprinkle with half the chopped pecans.

Pour remaining jello-fruit mixture over this layer. Chill until completely set for 2 hours.

When set, top with remaining cream mixture, and sprinkle with the rest of the pecans.

Cut into 12 squares, and serve. ~ Enjoy!

SANDRA’S AWESOME ALBACORE TUNA NOODLE CASSEROLE

My reaction to past recipes I've tried is that they tend to be too dry,
hence this updated and enhanced version that's superbly delicious...

Servings: (6 to 8)
Prep. 15 Mins.
Bake: 45 Mins.

INGREDIENTS

*Pasta and Peas:
4 cups (10 oz.) dry egg noodles, prepared according to package directions, but to al dente
3/4 cup frozen peas

**Sautéed Vegetables:
1 tablespoon olive oil
½ medium yellow onion, chopped
2 ribs celery, cut in half lengthwise, and chopped
4 crimini mushrooms, cut in half, and sliced
2 cloves garlic, minced
Sea salt and freshly ground pepper, to taste

***Sauce:
1 (4 oz. can) diced fire-roasted green chilies, drained ~ Optional
--(We like using medium, but use mild if you like your's less spicy)
1 cup milk
1 (10.75 oz. can) cream of mushroom soup
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup medium cheddar cheese, shredded
1/2 teaspoon worcestershire
1/2 teaspoon dried thyme
1 teaspoon old bay seasoning
1 (9 oz. can) albacore tuna in water, drained

****Topping:
1 cup french fried onions, crushed

METHOD

Preheat oven to 375 degrees. Prepare a 9”x13” baking dish by spraying with oil; set aside.

Prepare noodles according to package instructions just until al dente, adding peas during the last 2 minutes of cooking; drain both in colander.

Meanwhile, add olive oil in a medium skillet over medium-high heat. Add onions, celery, crimini mushrooms and saute until onions are translucent. Add garlic, sea salt and ground pepper, to taste; saute 30 seconds longer, and remove skillet from heat.

In a large bowl, mix together chilies, milk, soup, sour cream, mayonnaise, cheddar cheese, worcestershire, thyme, and old bay seasoning. Gently fold in drained noodles, peas, and tuna. Transfer mixture to prepared baking dish.

Crush french fried onions (they now make cheddar flavored ones...those work too), sprinkle evenly over top. Cover, and bake for 30 minutes, then uncover and continue baking for 15 minutes, until heated through and top is golden. ~ Enjoy!

Pipin' Hot out of  Oven...

~~~~~~~~~~~~~~~~


Tip: I like to serve this Albacore Tuna Noodle Casserole with Sandra's Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette:

Sandra's Organic Fall Herb Garden Salad 
with Lemon-Honey-Dijon Vinaigrette