Sour Cream Noodle Bake

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I’ve been going through some of my older recipes and re-taking pictures. I don’t ever feel like going back and posting a new photo on an old post. and I know I’ve posted this recipe before but it is so good, that I thought I’d share it again. And re-take the photo. I’ve been trying to use a different lens of mine that allows more light in my camera. I’m starting to like it more, but now I have to figure out how to crop the photos better.

I haven’t made the Pioneer Woman’s Sour Cream Noodle Bake in a LONG time and did this ever taste good after a 30 minute workout on the treadmill followed by an hour of Body Pump class. Mmmmmm, I deserved it right? :) This is a casserole packed with egg noodles that have sour cream, cottage cheese, and green onions and then there is a meat mixture of ground chuck and tomato sauce. Does anybody know what the difference is between ground chuck and 80% ground beef? Is it just where the it came from in the cow? I always use no-salt added tomato sauce now to save on the salt in-take. My blood pressure is happier when I do that. :) Then the casserole is topped with melted cheese on top. Ben doesn’t get any of this too because of the cheese and sour cream in it, so I will be taking this for lunch the next couple of days. :)


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Ingredients from Ree Drummond

1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Crusty French bread, for serving


Preheat the oven to 350 degrees F.

Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.

Cook the egg noodles until al dente. Drain and set aside.

In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.

Serve with crusty French bread.

To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.

To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

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The only Spaghetti Sauce!

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This recipe is hands down my favorite Spaghetti meat sauce. My Mom used to make this for my brother and I all the time when we were kids and we just loved it. I remember the house smelling really good too and I knew it was spaghetti night. I finally asked her for the recipe awhile back and now I make it for Ben. He loves it too! I’m sure it will be a new favorite in your house too.

This makes a lot and is good for leftovers the rest of the week. Otherwise, you can always freeze the spaghetti sauce and use it for later. I have made this using Italian sausage and have also used it in lasagna. I love me some meaty sauce that doesn’t have any chunks of tomatoes in it. :)

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1 pound Ground Beef or Pork Sausage
1/4 cup chopped onion
1/2 green pepper
1 15 oz can tomato sauce
1 12 oz can tomato paste
1 can 7oz can pitted ripe olives
1 enevelope Italian Mushroom spaghetti sauce mix
1 1/2 cups water
1/2 tablespoon sugar
1/2 teaspoon oregano leaves
1 clove garlic crushed
1 bay leave crumbled.


Chop onion and cook it in a skillet over medium high heat until the onion is cooked through. About 5-7 minutes. Or you can add it in with the ground beef after that is done browning. This sauce cooks for an hour so the onions will get soft. Once the ground beef is done browning, add in the rest of the ingredients. Cook on low heat for an hour and serve over spaghetti noodles. Enjoy!



Oven Baked Tacos

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This was a fun twist on tacos. Usually, when I make tacos I bake the taco shells separately in the oven for 10 minutes so that the shells are crispy. When you add the ground beef and beans to the picture it’s a whole new story. The taco shells become kind of soft where the taco meat has been and where there is no taco meat the shells are crispy. So, I guess it all depends on how you like your taco shell to be! I topped my tacos with chopped roma tomatoes, taco sauce, and some arugula lettuce. Ben doesn’t think arugula is lettuce, and cheese. That is why some tacos don’t have cheese on them, aren’t I a nice wife? :) I think the arugula makes the tacos look unique. :)

Happy Taco night!

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Oven Baked Tacos

2 lbs Ground beef, lean
1 head of lettuce
1 onion
20 1/2 can refried beans
1 jar of salsa
6 oz tomato sauce
3 tablespoons taco seasoning
12 flour tortillas
cheddar cheese
sour cream

1 Brown ground beef and drain.
2. Add taco seasoning, refried beans and tomato sauce.
3. Heat until blended.
4. Preheat oven to 375 degrees.
5 spray a glass 9X13 pan with oil.
6 Spoon taco filling into taco shells and stack them side by side in a pan.
7. When shells are filled, top each with shredded cheese.
8. Bake for approximately 15 minutes, watching so they do not brown much.
9. Top with remaining ingredients if desired.

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Healthy Chicken Alfredo Pita Pizzas!

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Happy first day of March! Yesterday I got my first  Nature Box with 6 different snacks. Cherry Berry Bonanza, Granny Smith Apples, Dried Peaches, Cheddar Sour Dough Pretzels , Cocoa Almonds, and Cocoa Berry Granola. I can’t stop eating them! Especially the dried berries. I love the dried peaches and apples because the only list of ingredients on the back is peaches and apples. That’s right, no sweeteners of any kind. I will definitely be ordering some again and I want to try everything on their site.

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I have been craving pizza lately, and not the cauliflower pizza that everyone has been raving about lately. Ew… I’d rather have a real pizza crust and I thought pitas would be a healthier way to lighten up pizza. When I worked at the dining center, I’d be one making pita pizzas in the back of the kitchen. They would have greek, pepperoni, meat, etc…. All were very good. The pita I found was a low carb, higher fiber pita with only 60 calorie and 2 grams of fat. I used store bought alfredo sauce from Trader Joe’s and shredded rotisserie chicken to make these pizzas super fast and easy to make. All they take is 8 minutes in the oven. If you want a really crispy crust, bake the pitas in a 400 degree for about 7 minutes. You can top pitas with pretty much whatever ingredient you want.

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1 Pita (I used Joseph’s Low Carb Pita bread 60 calories per pita)

2 tablespoons of Alfredo Sauce

1/8 cup of low fat Monterey Jack Cheese

1/8 cup of Shredded Rotisserie Chicken

Chopped Parsley

Salt and Pepper


Spread 1 to 2 tablespoons of Alfredo Sauce on top of pita, two tablespoons of shredded chicken and the same with cheese. Bake in a 400 degree oven for 8 to 10 minutes or until the cheese is melted and the pita is crispy.

Serving size for 1 pita
170 cals, 8.79 grams of fat, 11.8 grams carbs, protein 15.75 g, fiber: 5g

points plus: 5