Modern tuna noodle casserole

Confession: I've always struggled with making dinner. For most of my adult life, I either ate out or made a box of Rice-a-Roni or something equally a) easy and b) not nutritious. Once Oscar came along, I definitely became more health-conscious in my food choices, but not necessarily ambitious. (For example, a microwaved bag of frozen organic brown rice plus a can of black beans is a standard meal for us.) Add devoted carnivore Chris into the mix and it's very rare to find a dish that we all like and will eat together. But occasionally I hit upon a success. This healthy version of tuna noodle casserole is so easy, adaptable, and best of all, tasty that we all like it. It's now in frequent rotation at our house.

Cook 4 cups of whole wheat pasta, such as penne or fusilli
Chop an onion, mix with 2 or 3 cans of drained tuna fish and the cooked pasta
Heat 2 cans of cream of celery or cream of mushroom soup and 1 cup of fat free milk
until smooth, add a cup or so of frozen peas (or whatever you have on hand), 1/2 tsp garlic powder, 1/2 tsp pepper, 1 TB Mrs. Dash (or other seasoning).

Mix everything together and put in a 13 x 9 casserole dish, bake at 350 degrees for 30 minutes. Melt some shredded cheese on top (2-4 more minutes), and it's done.

Pear crisp

I don't ever make pie. I mostly just eat the middle of the pie anyway, and it just seems so much easier to make a crisp instead. And I have no proof, but it's probably healthier too. Last night I made a pear crisp -- it's pear season! (Thanks Len and Liz for the Harry & David pears!) It's super, super easy, and since it's homemade, it's fancy enough to serve guests.

Here's how:

Peel and thinly slice 4 medium ripe pears, and put in greased 8 x 8 baking dish.
Combine 1/4 cup sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon allspice and 1/8 teaspoon ginger and sprinkle it over the pears.
Then combine 1/2 cup whole wheat flour, 1/2 cup old-fashioned oats, 1/4 teaspoon baking powder, and 1/4 brown sugar, and cut in 1/4 cup cold butter until crumbly. Sprinkle over pears.
Bake at 350 degrees for 35-40 minutes and serve warm.

Kale and brown rice casserole

Isla, who recently turned 3 and lives across the street, is obsessed with eating kale. Specifically, kale casserole that her parents buy at some fancy-pants grocer. I've tasted it, and it's delicious, so I tried something similar based on trolling the Internet.

Here's how to make it:

Sautee about 1/4 of red pepper in olive oil, and put in bowl with 1-1/2 cups cooked brown rice, 1 cup shredded cheddar, 3 chopped green onions, 1/4 teaspoon sage, 1/4 teaspoon rosemary, 1/4 teaspoon thyme, 1/4 cup milk, 1 teaspoon worcestershire sauce, and salt and pepper. Put one cup chopped kale in an oiled casserole dish, top with rice mixture and then another cup of kale, put the covered casserole in a 375-degree oven and bake for 15-20 minutes.

If I was making this for a toddler, I would add a LOT more cheese and rice and a lot less kale, and I would chop the kale very, very fine. (I think that would help it stick together better, too!) I might also skip the herbs if your kid likes bland food. But for me, success!