Tuna Pasta Casserole

• 4 ounces dried whole-wheat rotini pasta (about 1 1/2 cups)
• Nonstick cooking spray
• 16 ounces frozen mixed vegetables, thawed
• 1 pouch (11 ounces) low-sodium chunk light tuna
• 1 can (10 3/4 ounces) low-fat, low-sodium condensed cream of chicken soup
• 1/2 cup chopped roasted red bell peppers
• 1/2 cup fat-free half-and-half
• 1 teaspoon all-purpose, salt-free seasoning blend
• 3/4 cup crushed low-sodium, whole-grain crackers
• 1/4 cup shredded or grated Parmesan cheese

Banana Walnut Pancakes

• 2 cups Pearl Milling Company Original Pancake Mix
• 1 1/2 cups milk
• 2 eggs
• 2 tablespoons oil
• 2 bananas, mashed

Homemade Whipped Cream:
• 1 cup heavy cream
• 2 tablespoons sugar

Toppings:
• 1 banana, sliced, for topping
• 2 jars (5 ounces each) walnuts in syrup
• 24 ounces Pearl Milling Company Syrup
Place skillet over medium heat.
In large bowl, stir pancake mix, milk, eggs, oil and mashed bananas.
Spread 1/4 cup pancake batter on skillet. When pancake begins to bubble, use spatula to flip. Cook until golden brown on each side. Repeat with remaining batter.
To make whipped cream: In small bowl, whip heavy cream and sugar until thickened.
Top pancakes with homemade whipped cream, banana slices, walnuts and syrup.

For more breakfast ideas, visit pearlmillingcompany.com