Sour Cream Noodle Bake

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Last week my friend Heidi had told me about this dish that she made.  She said it was super easy and her family liked it.  Now, that meant I was going to like it.  Taking a 50/50 shot here that the others in my home would as well.

Those that have followed long enough know that there are certain people that are just picky (that would be Brooklyn), there are certain people that will eat some and then are just picky (that’s Caleb), then there’s another that is just as picky as Brooklyn (that would be Craig) but will always ask what my back up plan is.  I don’t have a back up plan.  A sandwich is their back up plan.  Mine is to enjoy what was made and love it because it was made from love, hard work…..Yeah that won’t work!

Last night Caleb had football.  He was so excited because he got to wear his helmet, pads and all.  He actually tried it on for me a few times yesterday.  So when it came down to dinner, he was all set to play.  I’m not sure how he ate with all of that limiting movement stuff on!!!

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Man, kids grow up too fast.  I told him yesterday to stop. He asked me how is he supposed to do that!!!  Time goes by so fast.  Tackle football?  Oh boy, I’m a bit nervous.

Anyhow!!  This was a super easy meal to make.  However, sometimes I tend to be a major multi-tasker and skimmed a bit too fast when it said how to put the meal together.  Woops.  It still turned out great and it tasted the same (I’m sure)!

Here’s a peek at some of the food while it’s cooking!!

Here’s the ground turkey and water boiling!

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Here’s the meat and tomato sauce..

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Smelled fantastic!!

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The pasta…almost dinner time!!

Sour Cream Noodle Bake
Recipe Type: Casserole
Author: Patricia
Ingredients
  • 1-1/4 pound Ground Turkey
  • 1 can 15-ounces Tomato Sauce
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/4 chives
  • 1 cup Grated Sharp Cheddar Cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Brown ground turkey in a large skillet. Add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
  3. Cook egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add chives and stir.
  5. 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.

I didn’t have any crusty french bread to go along with this but I sure wish I did.  We’re not much on bread here (me mostly due to the carbs) but there are times when you wish you had it and this was it.

I am thankful to Heidi for sharing this with me!  I hope your family enjoys it as much as ours!!

Patricia – Two Girls Cooking 😉

Source

Pioneer Woman

Creamy Chicken Cups

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Usually I make tacos every single Thursday (and probably still will this week) but I needed to have something a bit outside of that this week.  These little cups are a bundle of happiness once it hits your mouth!  The only problem is that I ran out of tortilla shells and couldn’t make more!  I ended up with half of the chicken mixture and no shells to use.  I was smart though and bought some pulled (pre made) chicken for those that dislike beans in our house!  So the girls ate this and the boys ate the other stuff!!

These are super easy to make.  I did have some troubles getting the tortilla in the muffin pan so I did warm mine up first so that it didn’t break apart.  I was afraid to push them in the pan so they were a better shape, but either way, they still taste really good.

INGREDIENTS:

2 cups of roasted chicken, chopped – I used Oscar Meyer Carving Board Chicken (1 container)
1/2 cup of black beans with 2 tbsp Mexican rice, mixed together (leftovers) – I didn’t use the mexican rice
2 tbsp cotija cheese – I used mozzarella cheese
2 tbsp green onions, diced – I used white onion chopped
2 tbsp cilantro, chopped
Juice from 1/2 a lime
2 tbsp sour cream
2 tbsp roasted tomato salsa (see link above) – I used a standard jar of salsa
Sea salt and freshly cracked pepper, to taste
3 large flour tortillas, cut into large circles
Refried beans (see link above) – I used a can of refried beans

Garnish:

Sour cream
Cilantro
Green onions
Tomatoes
Avocado
Salsa – I used a recipe my sister gave me (that will post later) of bean salsa

DIRECTIONS:

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.

Chop up the chicken then combine it with the beans mozzarella cheese, most of the white onion, most of the cilantro, juice from 1/2 a lime, the sour cream, and the salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.

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Using a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas. Carefully place the flour tortilla circles into the muffin tray. Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture. Top each cup with a small about of cheddar cheese. (I used mozzarella cheese – had the cheddar out, but decided to go with mozzarella).

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Place into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp. Garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa if desired.

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Next time I make this I will make sure to have more shells on hand!  These were really good.  Really good.

Add whatever your choice of topping is…you can’t go wrong with what you put on these.

Two Girls Cooking – Patricia 😉

Source

For the Love of Cooking

New Look Scalloped Potatoes & Ham

 

This is the third  night I’ve made a new meal that we haven’t had before!  And this is the third night that I haven’t gotten any complaints from the family.  I have even gotten the “this is pretty good” from a certain picky person!  Yay me!

I wasn’t sure if this could be considered a meal or a side dish.  I consulted with my other “Girl” and she said it depended on how much ham was in the dish.  Since it had a pound of cut up ham I decided that it was going to be our main course served with some green beans.  This went over well.

I know it says “New Look” in the title (which means a healthier version) but it honestly didn’t seem like it with the ingredient I was using.  But here is the information I got from Kraft’s site:

MAKEOVER – HOW WE DID IT

By preparing this tasty casserole with BREAKSTONE’S FREE or KNUDSEN Fat Free Sour Cream and 2% Milk VELVEETA instead of the full-fat products, you’ll save 40 calories, 6.5 grams of fat and 4 grams of saturated fat per serving.

I didn’t use that brand of sour cream, but I did use the fat free/lite.  I did use the Velveeta instead of full fat cheese.  I’m amazed at how much fat gram were saved.  The calories aren’t the important part to monitor for me, as yo know, but the fat intake.   So if I can save that way, it’s good for me.

what you need

4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices

1 container (16 oz.) BREAKSTONE’S FREE or KNUDSEN Fat Free Sour Cream

3/4 lb. (12 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes

1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped

4 green onions, sliced – I left out the onions due to family dislikes –  I would have liked it!

1/4 cup KRAFT Grated Parmesan Cheese

make it

HEAT oven to 350°F.

COOK potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.

SPOON into 13×9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

BAKE 30 min. or until heated through.

This was another hit!  The cheesy potatoes were so good and did well as a main dish!  The ham filled us up perfectly!

I told my other half that the last few meals have been healthier versions and I know he can’t tell the difference.  He just asked when he could have rice again for dinner!

Have a great rest of the week.

Patricia – Two Girls Cooking

Chalupas

A couple of days ago Craig and I were talking about what to have for dinner.  I try to include him in the meal planning since he has a “different” taste for dinner than I do.  We saw a commercial for Taco Bell – which I am NOT a fan of, but he likes their Chalupas.  So I found a recipe online on how to make them.

I’m not sure how Taco Bell or any other restaurant gets them in the taco shape because I had a rough time with that.  Craig even helped roll them out and cooked them.  This one in the picture he got to fold in half, but then it fell apart.

I think it turned out pretty good.  I might add some different spices to the breading next time.  But for our first time, these turned out pretty good!

Here’s what you need:

  1. To make Indian Fry Bread Mix dry ingredients together.
  2. Cut in shortening; then add milk.
  3. Shape dough into a long cylinder; cut into 8 equal parts.
  4. Flour hands, then work the pieces into 6″ tortillas.
  5. Fry in oil until golden brown.
  • I used ground turkey for the taco meat and added our favorite toppings (meat, sour cream, cheese, onions and some hot sauce).  If Craig wasn’t eating I may have had some refried beans and black olives!!
  • I wonder if Taco Bell would tell me how they get theirs to fold over while frying!!!!!
  • Have a great weekend.
  • Patricia

Baked Potato Soup

Last night we raked up all the leaves in the yard and we had pumpkins that needed carving so I needed a quick dinner. All the cold damp weather we’ve been having here in Minnesota has made me crave soup pretty much every day. I decided to make this recipe from the kraft foods website, I just changed out some of the ingredients for healthier versions.





1 lb. baking potatoes (about 2), cubed
1 can (14-1/2 oz.) chicken broth (I used fat-free reduced-sodium)
1 cup milk
3 slices bacon, cooked and crumbled
1 cup shredded Cheddar Cheese (I used reduced fat)
1 sliced green onion
1/4 cup sour cream (I used the fat free)




Microwave potatoes in large microwaveable bowl on high 5 min, stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min, stirring after 5 min. Carefully crush potatoes with potato masher.
Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
Serve topped with reserved bacon, cheese, onions and sour cream.


This was a fast meal for a busy weeknight. Mine took a little longer because I didn’t cut up the potatoes small enough, so next time I’ll try 1 inch cubes. Even using the lower fat ingredients this soup was very creamy and hearty. Definitely one I will make again!
– Jodi