I can’t believe it’s been almost a week since I last updated this blog! There has been a lot going on at home and at work, so I have not really had the time or energy to keep up on writing. But now I’m back! In any case, we went to Long Island last weekend to see my husband’s family. In his case, it was his first time seeing them for 5+ years, and it was my first time meeting them. They were very nice and New York-y. It was SO HOT last weekend. We attempted to walk around Greenport (on the tip of the island), but it was just too hot and miserable. We barbecued and watched the kids play on the slip’n’slide. Also – I managed to get my husband all wet with one of the water guns, and then I sic’ed the kids on him! 😉 😉
I could not resist these HOT DOG flavoured potato chips from 7-Eleven! I loved them (they tasted like real hot dogs slathered with ketchup and mustard), but my husband and mother-in-law were not fans.
Last week I made this sour cream noodle bake by The Pioneer Woman. O.M.G. This woman knows how to produce good recipes! It was seriously so good. I’m pretty sure we had about 2 portions each. Plus more for leftovers. It truly makes a lot and will feed a large family, or 1-2 people with tons of leftovers. My husband likened it to baked ziti, since you layer the beef/sauce, cheese/cream, and noodles. The recipe calls for wide egg noodles, but I used various spiral pasta noodles that I had in my cupboard (in fact, I think some of what I used was brown rice pasta). The pasta was whole wheat/brown rice, the sour cream was reduced fat, and the beef was the leanest. That makes it healthy…right?
WW value per serving: 11ish
Sour Cream and Beef Noodle Bake
-1.25lbs leanest ground beef
-15oz tomato sauce
-freshly ground pepper
-8-12oz egg noodles (I used other noodles)
-1/2cu reduced fat sour cream
-1.25cu cottage cheese
-1/2cu sliced green onions (less to taste)
-1cu grated sharp cheddar cheese
-Preheat oven to 350 degrees.
-Brown ground beef in a large skillet. Drain the fat, then add tomato sauce, salt, and ground pepper. Stir, then simmer while you prepare the other ingredients.
-Cook egg noodles until al dente. Drain and set aside.
-In a medium bowl, combine sour cream and cottage cheese. Add more freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
-To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese.
-Bake for 20 minutes, or until all cheese is melted.