Tuna Veggie Macaroni
Serves: 3
Note: I am substituting canned chicken for tuna and will use whole wheat pasta.
  • 1-1/4 cups uncooked elbow macaroni
  • 5 ounces process cheese (Velveeta), cubed
  • ½ cup milk
  • 2 cups frozen peas and carrots, thawed
  • 1 can (6 ounces) solid white tuna, drained
  • ¼ teaspoon dill weed
  1. Cook macaroni according to package directions; drain.
  2. Add cheese and milk; stir until cheese is melted.
  3. Stir in the vegetables, tuna and dill; heat through.
Recipe by Stretching a Buck at https://www.stretchingabuckblog.com/2008/02/menu-plan-monday-february-25.html