Dinner Eating Well Food Recipes

Healthy and High Protein and Delicious Recipes? Yeah, We Love Those!

If you know me,  you know I love good food. I’m also a big fan of recipes that are high in protein. I enjoy cooking, and my friend, Elaine, does too, so I invited her to share a post on my blog today.

I’ve known Elaine for about a year and a half, and throughout that time I’ve watched her consistently work toward being healthy and strong, and she has more self-discipline in eating and exercise than anyone else I know. We’re different in some ways, but we love some of the same things as well. I’m so thankful to have a friend like her, and I’m also excited about sharing this recipe with you today.

Here’s what Elaine had to say about her recipe:

“This recipe uses a great new brand of pasta called Banza. Instead of pasta made from wheat flour, Banza is made from chickpea flour. This gives the pasta a lot more fiber and protein than usual pasta.

The pasta is slightly chewier than regular wheat pasta, but it’s still great. The added nutritional value is worth the small difference in texture.

Thanks to the combination of the Banza pasta, tuna, and reduced fat cheese, this recipe boasts a whopping 31 grams of protein per serving.”


Tuna Broccoli Mushroom Alfredo Casserole with Banza Pasta

1 8 oz container of Banza pasta (I used shells, but penne or rotini would be good too).
1 15 oz jar of alfredo sauce (I used Classico Roasted Garlic Alfredo because it is low in calories).
1 tbsp of garlic, minced
16 oz of mushrooms, sliced
12 oz of broccoli florets, cut into small pieces
6 oz reduced fat cheddar cheese, shredded
12 oz of chunk light tuna in water, drained
1 medium onion, chopped (about 9 oz)
Salt and pepper to taste

Preheat oven to 350 degrees. Prepare Banza pasta based on package directions.

Coat a pan with olive oil spray and sauté onions, broccoli, and mushrooms until tender. Drain excess moisture and place cooked veggies in a casserole dish.

Place cooked veggies, alfredo sauce, cooked pasta, drained tuna, and half of the shredded cheese in a casserole dish. Season with salt and pepper and mix together.

Top with the other half of shredded cheese. Bake casserole for 35 minutes or until cheese starts slightly browning.

Divide into six servings. Each serving has approximately 352 calories, 13 grams of fat, 33 grams of carbs, 8 grams of fiber, and 31 grams of protein.

I don’t know about you, but I love pasta with alfredo sauce, veggies, cheese and protein, and now I’m hungry.


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  • Reply
    October 15, 2017 at 10:48 am

    That’s sounds good, thanks for sharing this recipe, Elaine!

  • Reply
    October 15, 2017 at 10:06 pm

    I had no idea that chickpea pasta existed! I’ve been cutting carbs and sugar since being diagnosed with type 2 diabetes earlier this year. I think you just saved me!

  • Reply
    October 17, 2017 at 10:28 am

    What a great recipe!

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