<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
		>
<channel>
	<title>Comments on: Lighter Tuna Noodle Casserole</title>
	<atom:link href="http://chickinthekitchen.com/2010/03/09/lighter-tuna-noodle-casserole/feed/" rel="self" type="application/rss+xml" />
	<link>http://chickinthekitchen.com/2010/03/09/lighter-tuna-noodle-casserole/</link>
	<description></description>
	<lastBuildDate>Sat, 11 Feb 2012 13:56:19 +0000</lastBuildDate>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.1</generator>
<xhtml:meta xmlns:xhtml="http://www.w3.org/1999/xhtml" name="robots" content="noindex" />
	<item>
		<title>By: Cat</title>
		<link>http://chickinthekitchen.com/2010/03/09/lighter-tuna-noodle-casserole/#comment-5118</link>
		<dc:creator>Cat</dc:creator>
		<pubDate>Fri, 19 Mar 2010 05:37:34 +0000</pubDate>
		<guid isPermaLink="false">http://chickinthekitchen.com/?p=2662#comment-5118</guid>
		<description>why does this have to be a dish with nothing fresh and includes canned food?
fresh cream sauteed with mushrooms and seasoning, and frozen peas could certainly take this up a notch in nutrition, no?
it is just a few more minuted in food prep, really.
better for your health in the long run. forget Campbell&#039;s!

&lt;strong&gt;Hi Cat, you&#039;re totally right -- no reason you have to use canned goods. The Rachael Ray recipe I linked to in this entry actually uses frozen peas and no canned soup. Since I barely make it even once a year, I was OK with all the cans. The Le Sueur peas are my dad&#039;s favorite, and so to me they are a critical part of this recipe. Thanks for your comment. -- Dara &lt;/strong&gt;</description>
		<content:encoded><![CDATA[<p>why does this have to be a dish with nothing fresh and includes canned food?<br />
fresh cream sauteed with mushrooms and seasoning, and frozen peas could certainly take this up a notch in nutrition, no?<br />
it is just a few more minuted in food prep, really.<br />
better for your health in the long run. forget Campbell&#8217;s!</p>
<p><strong>Hi Cat, you&#8217;re totally right &#8212; no reason you have to use canned goods. The Rachael Ray recipe I linked to in this entry actually uses frozen peas and no canned soup. Since I barely make it even once a year, I was OK with all the cans. The Le Sueur peas are my dad&#8217;s favorite, and so to me they are a critical part of this recipe. Thanks for your comment. &#8212; Dara </strong></p>
]]></content:encoded>
	</item>
	<item>
		<title>By: chickinthekitchen.com &#187; Menu Plan Monday, 3/15 &#8211; 3/21</title>
		<link>http://chickinthekitchen.com/2010/03/09/lighter-tuna-noodle-casserole/#comment-5105</link>
		<dc:creator>chickinthekitchen.com &#187; Menu Plan Monday, 3/15 &#8211; 3/21</dc:creator>
		<pubDate>Mon, 15 Mar 2010 01:36:19 +0000</pubDate>
		<guid isPermaLink="false">http://chickinthekitchen.com/?p=2662#comment-5105</guid>
		<description>[...] made a Lighter Tuna Noodle Casserole last week to satisfy a craving, and I was happy with the way my updated version turned out. Plenty [...]</description>
		<content:encoded><![CDATA[<p>[...] made a Lighter Tuna Noodle Casserole last week to satisfy a craving, and I was happy with the way my updated version turned out. Plenty [...]</p>
]]></content:encoded>
	</item>
</channel>
</rss>

