I realized as I was about to make lunch that we have community dinner at church tonight (read: I don’t have to cook supper) so instead of our favorite peanut butter and jam I opted for a little more special lunch. Matt will come home for supper so he can get some studying in while the rest of us are at church so I made more than we needed giving him a supper that isn’t something he’s already had.
I started with 2 boxes of Annie’s Shells and Cheese, some leftover cream of mushroom soup (about 1 cup), 1 can of tuna, drained (I love the no salt added Trader Joe’s tuna) and a large handful of baby spinach (I have long fingers/big hands so it might be more like 2 handfuls).
I cooked the shells and drained the water. After returning to the pot I added the soup and the “cheese” mix to the pasta. Once that was combined I added the tuna and mixed that in as well as breaking the chunks of tuna I finished it off with the baby spinach which I tore a little as I was adding it. I covered the pot and let it set (off the heat) for a few minutes to let the spinach wilt.
Viola. A not-completely-unhealthy, warm and yummy lunch. The kids gobbled it up and had seconds and we have leftovers for a side dish or (more likely) Matt’s supper tonight.