I’m not a huge fan of the term “strong not skinny” usually because it implies that there is something wrong with skinny people (who are usually perfectly healthy!).
You see the term “skinny” applied to recipes often because it gets your blog the most traffic while making it clear that it’s weightloss friendly. I create my recipes around making STRONG, HEALTHY bodies – whether you want to lose weight, maintain it, gain muscle, or just want to cut out the crap most comfort foods are filled with.
You won’t find any cream of mushroom soup or heavy cream in this recipe. You WILL find everything you need to fulfill your cravings for this creamy, decadent, delicious comfort food while still working towards your goals. ?
Note: I chose to use unsweetened almond milk and wild sockeye salmon.
Strong not Skinny Salmon Casserole
I chose to use salmon to cut down on my mercury intake, but you're welcome to use light salmon or flaked light tuna (or any other fish you like!)
- 8 oz pasta of choice cooked
- 2 cup mushrooms diced
- 1 cup onion diced
- 1 cup carrots diced
- 2 cloves garlic minced
- 1 tbsp butter
- 3 tbsp flour
- 1 ¼ cups chicken broth
- 1 ¼ cups low fat milk of choice
- 1 oz marsala [opt] or sherry
- 2 cans of salmon boneless, or light tuna
- salt, pepper, onion powder
Saute mushrooms, onion, carrots, and garlic in the butter. Add marsala and simmer down for 2-3 minutes. Stir in the flour to make a roux. Remove from heat and quickly stir in broth and milk. Return to stove, simmer and reduce, stirring often, for 5-8 minutes or until thickened to your taste. Stir in salmon and seasonings. Pour casserole into a baking dish and bake at 375F for 20 minutes, covered.