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Have you ever looked at what is in foods these days? Have you ever wondered why life has gotten so crazy that we all rely on processed "quick" foods and fast foods? Well I have had my eyes opened recently when we started to realize our oldest child could be ADD. I decided to clean up our diets and turn out lives around. I am a woman, married to a wonderful man who supports everything I do. We have 3 wonderful children who keep us on our toes and every day when I pick them up from school the first things out of their mouths is "mommy what's for dinner" so here it is...

Saturday, March 19, 2011

Simple & Yummy...PW's Sour Cream Noodle Bake

Well with Zumba today along with grocery shopping, lots of rain and a daughter who has strep throat AGAIN I made this yummy dinner with some roasted asparagus.  With the right product choices this is ST2 Feingold  and it may not be 100% clean but it was YUMMY, thanks Pioneer Woman for your lovely meal (check out her site...she's amazing)

PW's Sour Cream Noodle Bake
Serves 6-8
9 WW points (for 8 servings) or 12 WW points (for 6 points)


  • 1 1/2  lb ground beef (I use 5%)
  • 15-ounces Hunt's tomato sauce
  • ½ tsp salt
  • freshly ground black pepper
  • 8 oz whole wheat egg noodles
  • ½ cups light sour cream
  • 1-¼ cup small curd cottage cheese
  • ½ cups sliced green onions
  • 1 cup grated sharp cheddar cheese (I like Tillmook brand)

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black 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 plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add all the noodles to the prepared dish and top with the ground beef mixture and top with grated cheese. Bake for 20 minutes, or until all cheese is melted. 

VERDICT: OMG this was such an easy dish to make and we made them into 6 servings and they were HUGE!  My kids gobbled it up and it was comfort food at it's best.  Thank you Pioneer Woman for another great meal.

A family favorite: Four Cheese Spinach Pizza

So here's a family favorite I have made for years.  I use Trader Joe's whole wheat pizza crust instead of the said boboli and I use 2 bricks of frozen spinach (note: take an old rag and put the spinach in it and squeeze out all the water).  If you are doing Feingold omit the balsamic vinegar and tomatoes and used approved products and make your own pizza crust.

Four Cheese Spinach Pizza
Serves 6

6 WW points per slice


  • 2 packages (10 ounces each) fresh spinach
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 1/2 cup fat-free cottage cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 prebaked 12-inch thin pizza crust
  • 1 medium tomato, chopped
  • 1/4 cup chopped green onions
  • 1/4 cup sliced ripe olives
  • 1 teaspoon minced fresh basil
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 cup crumbled feta cheese


  • In a large nonstick skillet coated with cooking spray, saute spinach for 2-3 minutes or until wilted; remove from the skillet. Cool slightly; chop.
  • In a large bowl, combine 1/4 cup mozzarella cheese, cottage cheese and Parmesan cheese. Stir in the spinach, salt and pepper. Spread over crust to within 1/2 in. of edge.
  • In a large bowl, combine the tomato, onions, olives, basil, oil, vinegar and garlic; sprinkle over spinach mixture.
  • Top with the feta cheese and remaining mozzarella cheese. Bake at 400° for 12-14 minutes or until cheese softens and is lightly browned. Yield: 6 servings.