Sorry, I have a bit of
resolution-breaking housekeeping to do before we get to the recipe. First, I was posting on a Tuesday, Thursday, Saturday schedule, but I think Monday, Wednesday, Friday makes more sense. Second, I was wondering whether anyone likes the theme recipe days. Now on to the good stuff.
This was one of the first recipes that I put on this site. Friday was the 1 year anniversary of i heart eating, so I’ve been looking back at some of my early posts. It’s been like looking at my pictures from middle school – kind of funny, kind of awkward, and a little bit painful. I was so new to blogging, and it shows. I didn’t even know how to put in a picture when I did my first post. Speaking of pictures, my pictures weren’t very good through most of the first year. There’s nothing like seeing a recipe of yours pinned with the comment that the picture is terrible but the recipe sounds good to make you realize that your pictures need (lots and lots) of work. The comment hurt, but I knew she was right – my pictures weren’t good. I sort of expected everyone to overlook that and just know that the food was good. That’s just not how this all works, though; you eat first with your eyes, right? So, I decided to work on improving my pictures and try to make this blog better. I’m grateful for the people who have read this blog, commented (for good and for bad), and (hopefully) enjoyed this year along with me. I would love to continue to hear your suggestions, and I hope this coming year will be even better!
1 ¼ lb. 90% or 93% lean ground beef
1 (15 oz.) can tomato sauce
2 (15 oz.) cans diced tomatoes with sweet onions, drained
3 cloves garlic, minced
1/2 tsp. salt
Fresh ground black pepper
12 oz. dry egg noodles
3/4 c. fat-free plain Greek yogurt
1 ½ c. low-fat cottage cheese
1 ½ c. 2% sharp cheddar cheese, grated
- Preheat oven to 350 degrees. Grease a baking dish (I used a 2.25 qt.).
- In a large skillet, brown ground beef; drain fat, and return to skillet.
- Add tomato sauce, tomatoes, garlic, salt, and ground black pepper to ground beef. Stir and simmer while you boil the noodles.
- Cook egg noodles according to package directions until al dente. Drain and set aside.
- In a medium bowl, combine yogurt and cottage cheese.
- Add cottage cheese mixture to noodles; stir to combine.
- To assemble, add half of the noodles to prepared baking dish.
- Top noodles with half of the meat sauce.
- Sprinkle half the grated cheddar over meat sauce.
- Repeat layers with noodles, meat, then a final layer of cheese.
- Bake for 20 minutes, or until all of the cheese is melted.
adapted from The Pioneer Woman