If you are counting calories you shouldn’t be eating his tuna casserole, but he’ll be eating out of the pome of your hand with this scrumptious protein packed dish! 
In a small pot: bring 3 cups water to boil, add pasta 1st, cook for 3 minutes then add the frozen veggies and cook for another 5 minutes (or according to package directions).
1 cup macaroni
2 cups frozen corn
2/3 cup frozen peas
*You can use any kind of mixed frozen or fresh veggies you like (frozen is easiest & quickest).
Drain and put back in pot. Add to the mixture:
¾ cup milk 100
1 TBSP flour
1 ½ ounces cheddar cheese 265/9
1 TBSP truffle oil 200
In medium-large casserole dish mix the above mixture together with items listed below:
2 Cans tuna 225/50
1 ounce shredded mozzarella cheese
Top with breadcrumbs and parmesan cheese and pop in the oven for 10-15 minutes or until top is lightly browned.
Serve with a little salt and pepper to taste and to drink serve him Crystal light instead of Kool-Aid.
Per serving this dish is approximately 400 calories and 22.5 grams of protein (makes 4 servings).
Pre-heat the oven to 400F
Season the steak and toss on the grill or sear on either side in an oven safe frying pan, and then put in the oven. Depending on how big your steak is and how you like your steak cooked; it can take anywhere from 10 to 30 minutes in the oven (His took 30 minutes because it was huge and he likes it medium – mine took 10 because it was tiny and I like it on the medium rare side).
Veggies: I had pre-boiled the sweet potato and beets prior to today for snacks.
Sweet potato: Mash the sweet potato add a little dash of milk, a TBSP of earth balance butter and some brown sugar
Beets: Slice the beets toss in frying pan. Mix some balsamic and brown sugar pour over beets. I crushed some pecans and threw in the pan for an extra crunch.
Greens: Sautee some crushed garlic cloves, 1/4 yellow onion, cut up some chard or whatever greens you like. I used swiss chard and spinach.
His on the left, mine on the right:
