Moms at Home

Awaken your Centsabilities!

Mr. Tuna P. Wiggle

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Do you have a favorite recipe from your list of childhood favorite meals? I have many! My Mom cooked homemade meals for my brother and I just about every day. There were a couple that have moved from her recipe books to mine, like Mom’s Homemade Macaroni and Cheese (with canned tomatoes no less), Chinese Pie (corn, hamburg and mashed taters), 14 Cent Cake (cheapest and tastiest chocolate cake you’ve ever eaten!) and Tuna Pea Wiggle. My own kids love these meals as much as I did growing up.

The funny thing about Tuna Wiggle, when I was growing up, I always thought that it was named Tuna P. Wiggle rather than Tuna Pea Wiggle, as in the way one would refer to their own name, ie, Erica R. Buteau. I’m not at all sure where I got this notion and why my Mother didn’t correct me when I once asked what the “P” stood for. I was a precocious child but sometimes, apparently, lacked common sense! But I digress!

Tuna Pea! Wiggle, as I said, is pretty easy to make and fits in with the low-budget meal planning lifestyle that I’m working overtime to achieve. Here’s the run down in case you’d like to share it with your own family. Side-note  I am NOT a tuna fan but I truly do enjoy this meal!

You will need to adjust the serving amounts to meet your needs. This made enough for about 8 servings. Give or take. It reheats well if you have leftovers.

  • 1 Stick Butter or 1/2 Cup Butter Substitute
  • 1/2 Cup Flour (yes, the plain ‘ole bleached and unhealthy stuff)
  • 4 Cups Milk
  • 2-3 Cans of Tuna Packed in Water or One SuperSize Can
  • 1 Bag Frozen Peas (Substitute canned for mushy peas!) Thawed.
  • Salt & Pepper to taste
  • Serve over Saltine Crackers

Melt butter over medium heat. Add flour, salt and pepper and stir well. Gradually add milk while whisking non stop (I’m not kidding! Don’t stop whisking while you make this white sauce or it will clump and become a mess!). Continue whisking over medium heat until sauce begins to thicken and bubble. Pour in the thawed peas and stir. Once peas begin to warm up, add the tuna fish. You decide if you want them drained or not! If you add the tuna undrained it will thin your sauce some and maybe stretch it a bit more while increasing the “tuna taste”. Personal preference. I drain mine. Continue stirring until heated through. Crush up some saltine crackers and ladel this yumminess on top. Eat and Enjoy!

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Author: Erica Buteau

Erica Buteau is head chef at Chateau Buteau where she cooks for a family of seven, also known there as Mom, Nonna, Babe and sometimes referee. She lost 180 pounds by following a low carb diet and incorporating DDP Yoga into her lifestyle. Additionally, Erica is an Associate Professor of Technology at a Community College and also does freelance writing, blogging and is heavily involved in Social Media and Online Marketing, PR and Marketing Measurement and Communications Research. Her PR Friendly blog, ButeauFull Chaos! focuses on product reviews, parenting, living healthy, weight loss, being a mom, empowering women, grandparenting, children and teen's issues (including Autism, ADHD, Childhood Bipolar Disorder, Learning Disabilities and teen pregnancy and parenting), family travel and recipes.

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