Ok, confession time…I am a huge fan of omega 3. Since wild caught tuna is a good (and cheap) source of this wonderful oil, sneaking it into the spaghetti alfredo for our Wednesday night children’s program is right up my alley. I want them to have a healthier snack with more omega 3 for better attention and less inflammation.
There’s also a decent amount of finely chopped vegetables throughout the dish. Thankfully most of them avoided picking out the items from the sauce… and they even came back for seconds! I’ll keep trying to convince them they won’t notice the veggies. Who knows? They may even start to like them.
Benefits of Tuna Spaghetti Alfredo
One serving of this tuna spaghetti gives them a decent amount of protein, calcium, and iron. Alongside some vitamin A, potassium, B vitamins, and fiber they’ll get more nutrients in this “snack” than a packaged item.
Exposing children to vegetables each meal teaches them, this is how we eat. It also teaches them this is what we are designed to eat. God created all the vegetables for our growth and the maintenance of our cells. When children’s taste buds are trained to only eat sweets and processed food, they’re cheated out of good health. Plus, they don’t have the fuel or energy they need to function in school, nor do we in life!
The cream cheese gives this dish the rich full cream texture and the parmesan gives it just the right amount of sharpness.
There are many who say, “Who will show us some good?
Lift up the light of your face upon us, O Lord!”
7 You have put more joy in my heart
than they have when their grain and wine abound.
Psalm 4:5-7 ESV – Offer right sacrifices, and put your – Bible Gateway
Super Secret…Tuna Spaghetti Alfredo
Ingredients
- 1 Box Spaghetti
- 4 Cups Milk
- 1 8 oz Cream Cheese
- 1 4oz Parmesan Cheese
- 1 tbsp olive oil
- 1 clove garlic
- 1 Cup chopped carrots
- 1 Cup Broccoli
- 1/4 Cup Onion
- 1 12 oz Can Tuna
- 2 Tbsp. Flour
Instructions
- Prepare spaghetti according to package directions.
- Meanwhile, in a large saucepan, sauté the onions and garlic on low heat until tender. Add the chopped broccoli and carrots.
- Add the flour to the milk and stir until dissolved. Season with salt and pepper then add it to the vegetables.
- Open the tuna and drain the excess oil/water, using a fork, spread it into the milk and vegetables. When fully heated add the cream cheese and parmesan cheese.
- Drain the spaghetti and add it to the vegetables and sauce. Stir until sauce thickens and then serve. Top with fresh chopped basil and a salad!
Nutrition
I hope your little ones like this tuna spaghetti alfredo as much as our church kids did! Check out more recipes in The Garden on this site!
It is a joy to serve you!
